Spiced Coconut and Crème Fraîche

FOR FISH, CHICKEN AND VEGETABLES

THIS MARINADE IS BEST SMEARED OVER SALMON STEAKS, A WHOLE CHICKEN OR BABY EGGPLANT (AUBERGINE) SLICED IN HALF AND ALL ROASTED. FLAKE OR SLICE ANY LEFTOVER SALMON, CHICKEN OR EGGPLANT, MIX WITH GOOD-QUALITY MAYONNAISE OR JUST A DRIZZLE OF OIL, SQUEEZE OVER A LIME OR LEMON, THEN FINISH OFF WITH FINELY CHOPPED SPRING ONIONS AND CORIANDER. SEASON WITH COARSE BLACK PEPPER AND SEA SALT. NOW YOU HAVE AN EXCELLENT ‘NEXT DAY’ SANDWICH FILLER.

SERVES 2–3
PREPARATION TIME: 10–15 MINUTES

FRESH

1½ garlic cloves

2 tablespoons crème fraîche

SPICES

½ teaspoon garam masala

¼ teaspoon ground turmeric

1 teaspoon chilli powder

¼ teaspoon ground black pepper

¼ teaspoon ground cumin

PANTRY/LARDER

¼ teaspoon salt, or to taste

1½ tablespoons coconut milk powder

1½ tablespoons oil

1. Begin by pounding the garlic and salt together using a mortar and pestle. Next, add all the spices and coconut milk powder to the crushed garlic and salt paste and pound together gently.

2. Slowly drizzle in the oil, and stir in until the marinade comes together and makes a thick paste.

3. Finally, stir in the crème fraîche and use immediately. Alternatively, omit the crème fraîche and pour into a sterilised jar, seal with a tight-fitting lid and refrigerate. Use within 2 days. Stir in the crème fraîche when ready to use.