Ingredients
- 1 cup (80g) desiccated coconut
- ½ red chilli, seeds removed, chopped
- Zest of 1 lime
- ½ tsp lime juice
- 2 tbsp coconut oil
- 2 medium red onions, cut into 6 wedges
- 2 tsp yellow mustard seeds
- ½ long red chilli, seeds removed, thinly sliced
- 10 curry leaves, picked
- 2 tbsp massaman curry paste
- 1 garlic clove, finely chopped
- 2 tsp brown sugar
- 1 x 400g can cherry tomatoes, plus ¼ cup water
- 1 x 400ml can coconut milk
- 600g snapper, cut into 3cm cubes
- 2 tbsp lime juice
- ½ cup coriander leaves, firmly packed
- ⅓ cup Greek yoghurt
- Steamed rice to serve
Coconut Smabal
Curry
Serves: 5
Preparation Time: 15 Mins
Cooking Time: 30 Mins
Method
1. To make coconut sambal, in a food processor add coconut, chilli, lime zest, and juice. Season with salt. Process for 3 minutes on high speed or until the coconut turns light orange. Set aside.
2. In a large heavy-based pot, melt coconut oil over medium heat. Add onions and cook for 3-4 minutes or until softened. Stir in mustard seeds, chilli, and curry leaves. Cook for 1 minute or until seeds start to pop. Add paste, garlic, and sugar, and cook for 5 minutes, stirring occasionally.
3. Add tomatoes and simmer for 5 minutes to infuse, before adding coconut milk. Bring to the boil and simmer for a further 5 minutes.
4. Add fish, then simmer for 5 minutes or until cooked through. Stir in lime juice.
5. Serve with coconut sambal, yoghurt, fresh coriander, rice, and yoghurt flatbread.
Recipe presented by Chloe Skipp using Smeg 60cm Dolce Stil Novo Aesthetic Blade Flame Natural Gas Cooktop.
