Pineapple, coconut and chilli sambal

This is such a delicious accompaniment to roast meats. The combination of sweet pineapple, green chilli, mustard seeds and desiccated coconut is brilliant.

We had it with roast pork belly with crackling tonight and it was a great substitute for the usual apple sauce or red braised cabbage.

Prep time: 5 minutes Cooking time: 10 minutes

Ingredients:1 small can of pineapple pieces

1/2 onion finely chopped

2 green chillies sliced lengthwise

5-6 curry leaves (optional)

1 teaspoon crushed fresh ginger

1/2 teaspoon of cummin seeds

1/2 teaspoon black mustard seeds

1 tablespoon vegetable oil

1/2 teaspoon sugar

Pinch of salt

2 tablespoons desiccated coconut

1/2 cup of water

Method:

Heat oil in pan over medium heat, add cummin seeds and mustard seeds and cook until just fragrant, watch not to burn seeds, then add onions and chillies and cook until onion is translucent.

Add crushed ginger, pinch of salt, sugar and pineapple and heat, then add water and desiccated coconut, cooking until water reduces.

Take off heat and allow to cool to room temperature before serving as an accompaniment…ideal with roast or cold meats.

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 CurryRed 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

image

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

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 loosen the skin as eggplant cools.

Roasted eggplant cooling in plastic bag
Roasted eggplant cooling in plastic bag

Remove eggplant from bag, cut off ends, then “peel” the skin off.

Peel skin off the roasted eggplant
Peel skin off the roasted eggplant

Chop/dice eggplant finely on large chopping board to save as much of the juices

Roasted eggplant, peeled and diced
Roasted eggplant, peeled and diced

Heat oil in a non-stick frying pan over medium heat.
Add cummin seeds, mustard seeds and curry leaves and fry until fragrant but take care not to burn
Add onions and garlic, cook for 5 minutes or so until transparent and slightly caramelised
Add diced eggplant and juices, cummin powder and cook for 5 minutes, stirring from time to time
When eggplant and onion mixture is thoroughly “melded” and heated through, take off heat and add the yoghurt
Mix through while off the heat which stops yoghurt curdling, then return to medium heat and allow to reheat. (About 3 minutes)
Serves 4-6 as a side or dip