Shallots with Tamarind and Toasted Coconut

THIS IS AN INTERESTING COMBINATION OF SWEET SHALLOTS, TOASTED COCONUT AND SOUR TAMARIND, INFUSED WITH CHILLIES AND CRISPY CURRY LEAVES. THIS DISH WORKS WELL AS A SIDE DISH WITH DHALS AND MOST FLAVOURED RICE AND INDIAN BREADS.

SERVES 2–3 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 15 MINUTES

FRESH

150g shallots, peeled and halved lengthways

1 teaspoon tamarind pulp

7–9 fresh curry leaves

SPICES

1 teaspoon crushed coriander seeds

1 teaspoon chilli powder

¼ teaspoon ground turmeric

1 teaspoon mustard seeds

1 dried red chilli

PANTRY/LARDER

40g desiccated coconut

3 tablespoons oil

½ teaspoon salt, or to taste

1. Heat a small frying pan over a low–medium heat and dry-roast the coconut and coriander seeds until golden brown. Add the chilli powder, then turn off the heat and place in a blender. Blitz together, adding enough water, about 3–4 tablespoons, to make a smooth paste.

2. Next, heat a separate frying pan over a medium heat and pour in 2 tablespoons of the oil. Add the shallots and keep tossing and cooking until they are slightly browned. Add the salt, 3–4 tablespoons water and the turmeric and cook for 5–7 minutes, or until soft. Add the coconut paste and tamarind pulp. Reduce the heat slightly and cook for 3–5 minutes.

3. Heat a large frying pan over a low–medium heat. Pour in the remaining oil, add the mustard seeds and toss and fry for 20 seconds. Add the curry leaves and dried red chilli and fry for 15 seconds. Finally, add the cooked shallots, gently toss everything together, then serve.