Coconut and Peanut Relish
A quick and easy recipe for delicious coconut and peanut relish.
Ingredients
- 4 oz fresh coconut grated, or desiccated coconut
- 6 oz salted peanuts
- 1/4 in cube terasi
- 1 small onion quartered
- 2 - 3 garlic cloves crushed
- 3 tbsp oil
- 1/2 tsp tamarind pulp soaked in 2 tbsp warm water
- 1 tsp coriander seeds dry-fried and ground
- 1/2 tsp cumin seeds dry-fried and ground
- 1 tsp dark brown sugar
Instructions
- Dry-fry the coconut in a wok or large frying pan over a medium heat, turning all the time, until crisp and a rich, golden colour. Allow to cool and add half to the peanuts. Toss together to mix.
- Grind the terasi, with the onion and garlic, to a paste in a food processor or with a pestle and mortar. Fry in hot oil, without browning.
- Strain the tamarind and reserve the juice. Add the coriander, cumin, tamarind juice and brown sugar to the fried paste. Stir all the time and cook for 2 - 3 minutes.
- Stir in the remaining toasted coconut and leave to cool. When quite cold, mix with the peanut and
- coconut mixture.
Calories: 310 kcal
Carbohydrates: 12 g
Protein: 9 g
Fat: 27g
Saturated Fat: 8 g
Trans Fat: 1 g
Sodium: 128 mg
Potassium: 336 mg
Fiber: 5 g
Sugar: 3 g
Vitamin A: 3 IU
Vitamin C: 3 mg
Calcium: 45 mg
Iron: 1 mg