All posts tagged: sambal

Indian brunch with potato curry, dhal, roti and coconut sambal

Quick Coconut Sambal

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 Ingredients: 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 Method 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. Serve

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Roasted eggplant with cummin and yoghurt

Roasted eggplant with cummin and yoghurt

This is a delicious accompaniment served with Indian curries but just as good with roast meats like the Pulled pork or served as a dip. Roasting the eggplant first gives it a lovely texture and a smoky flavour and the cummin and mustard seeds add spice and crunch. Prep time: 5 minutes Cooking time:60 minutes Ingredients 1 large eggplant 1/2 brown onion thinly sliced 1 clove garlic minced 1/2 teaspoon cummin powder 1 teaspoon cummin seeds 1/2 teaspoon black mustard seeds 1/2 cup plain yoghurt Handful curry leaves(optional) 1.5 tablespoons olive oil Salt to taste Method Heat oven to 180 degrees celcius Prick eggplant deeply in a few spots on each side with a fork or small knife to allow steam to escape. (This is important to avoid eggplant explosion in oven!) Roast eggplant for 45-50 minutes, rotating 3 or 4 times to allow for even cooking. Don’t worry if skin blackens or burns. Remove eggplant from oven and place immediately in a plastic bag and tie/seal. Leave for 5-10 minutes. The steam created will …

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