- 2 cups of fresh coconut or desiccated
- 2 small onions or shallots
- 1 green chili
- 1 clove garlic
- 1 tablespoon of chopped red chili
- 1 lime juice
If using dry coconut rehydrate with 1/4 of warm water.
Cut into chunks and chop in a blender or mortar the onions or shallots, the green chili, the garlic and mix them in a bowl.
Add coconut and mix, then add the red chili and the lime juice, salt and pepper.
Let marinate at least 2 hours in refrigerator.
Serve with rice and curry.