This sambal is a delicious spicy, sweet accompaniment to all sorts of Indian meals. Traditionally made with freshly grated coconut, I just use desiccated coconut which I first “rehydrate” a bit by soaking in coconut milk(from a can). If you are a coconut fan, then you will find this pretty more-ish.
Very nice as a side as part of an Indian brunch with Mild Potato Curry, Red Lentil Dhal and Wholemeal Roti
Prep time: 30 minutes No Cooking required
1.5 cups desiccated coconut
1 cup coconut milk for soaking
1 green chilli chopped
1 small eschallot or spring onion chopped
1/2 a finger length of ginger chopped
1/2 teaspoon salt
Soak desiccated coconut in coconut milk for 25 minutes or so
Drain coconut milk from desiccated coconut, pressing down well, reserve coconut milk
Put rest of ingredients into a food processor or spice grinder and blend to a coarse paste, add a teaspoon of the coconut milk to loosen slightly and whizz briefly.