Ingredients :
- 2 cups of fresh coconut or desiccated
- 2 small onions or shallots
- 1 green chili
- 1 clove garlic
- 1 tablespoon of chopped red chili
- Salt
- 1 lime juice
Preparation :
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.
Tips : You can use a coconut as you empty yourself, but the work can be long if you have not used.
Anecdotes : Pol means coconut in Sinhalese.
Papad - papadam - lentils pancake
Papad, papadam is a pancake lens served as a snack or a meal accompanying india and sri lanka.
Murtabak - martabak - pancake stuffed
Murtabak or martabak is a pancake stuffed with mutton and onions. It is popular in Asia as in India,...
Bun Cha - meatballs and pork belly grilled
This is an emblematic dish of North Vietnam who equal the famous dish " The Pho", it is very appreci...
Nems sauce
Here's the sauce that accompanies nems made from fish sauce as the Vietnamese tradition.
Kimchi - fermented cabbage
Kimchi is the Korean national dish is the pride of Koreans. Many of you will count the Korean kimchi...
Gin thoke - ginger salad
In Burma they are very fond of salad, here's Gin Thoke is a salad with ginger.
Cha gio - nem - pork rolls with crab
Cha gio are rolls of pork with crab known here as the nem is a traditional recipe of vietnam.
Chicken rice
Chicken rice is the rice dish with chicken from China, it is also famous in Thailand, Malaysia or Si...
Pakoras de soja - donut soy
Pakoras are fritter soy soy they are not generally eat in restaurants, but families in Bangladesh.
Momos Spinach - Spinach Ravioli
The momos dumplings are widespread in Bhutan and Nepal.