Coconut Relish Recipes

Steps:

• Pulse the cranberries, sugar and a pinch of salt in a food processor until finely chopped.
• Transfer to a bowl and stir in the coconut, chile, mint and lime zest and juice. Cover and refrigerate until chilled, at least 2 hours.

Steps:

• Place the onion, garlic, tomato, black peppercorns, green chilli, chilli powder and curry leaves in a food processor and blitz until you have a fine paste.
• Place the paste in a medium bowl and add the coconut, Maldive fish (if using) and mix well by hand. Then add the lime juice and salt to taste, mixing well. A few crushed curry leaves can be used as a garnish. Pictured left.

Steps:

• For the crusts: Sift the flour and salt into the bowl of a food processor. Add the butter and pulse while drizzling enough of the ice water through the feed tube to allow the dough to come together. Divide the pastry into 6 disks, cover, and let rest in the refrigerator for 30 minutes.
• Preheat oven to 375 degrees F.
• Butter 6 (4 to 5-inch) flan pans with removable bottoms. Roll each disk of dough out 1 at a time on a lightly floured surface and place in pans. Line the base of each pastry shell with parchment paper and top with pastry weights. Blind bake for 25 minutes. Remove the weights and parchment and prick the base of the pastry to prevent bubbling. Place back in the oven for another 5 minutes to allow the base of the pie shell to dry out. Remove from oven and let cool. Reduce oven temperature to 325 degrees F.
• For the filling: While the par-baked crusts are cooling, heat the coconut milk over medium heat in a small saucepan. Stir in the sugar and salt until dissolved. Make a slurry by gradually whisking 2 tablespoons water into a separate small bowl containing the starch. Then gradually whisk the slurry into the pot of coconut mixture. Reduce heat to low to let the flavors integrate and to thicken.
• Fill the pastry shells 3/4 full with even amounts of the coconut filling. Place on a foil-lined baking sheet to catch drips, and bake until a knife inserted in the center comes out clean, about 35 to 45 minutes. Remove from oven and allow to cool completely.
• Serve at room temperature or chilled, topped with diced kiwi.

Steps:

• 1. Put coconut, yogurt, coriander leaves, chilies, salt, and hot water into the container of an electric blender, and blend until finely pureed. Put into a small serving bowl.
• 2. Heat the ghee or oil over medium-high heat in a small frying pan. When it is very hot, carefully add mustard seeds. Keep a pot lid or splatter screen handy, since the seeds may splutter and splatter. When the seeds stop spluttering and turn gray, immediately pour the ghee and seeds over the coconut puree. Mix thoroughly, check for salt, and serve.
• Note: This relish may be prepared ahead and refrigerated for up to 2 days. Remove from refrigerator at least 15 minutes before serving.

Steps:

• Combine all ingredients. Cover and chill at least 4 hours Serve with pork, chicken or fish.