- Serves4
- CourseSide
- Prepare15 mins
- Cook25 mins
- Total time40 mins
- Plussoaking
Ingredients
- 50g desiccated coconut
- 1 tbsp rapeseed oil, plus 2 tsp for griddling
- ½ tsp black mustard seeds
- 6 fresh curry leaves
- 1 small echalion shallot, thinly sliced into half moons
- 1 green chilli, thinly sliced diagonally
- 20g ginger, cut into thin matchsticks
- chilli powder, to taste
- 2 limes, juice of 1, cut into wedges
- 1 Mini Watermelon, cut into wedges
Method
To make the sambal, put the coconut in a bowl and pour over 100ml cold water. Mix well and set aside for 20 minutes to soak. Heat 1 tbsp oil in a shallow pan and once hot, sprinkle in the mustard seeds. As soon as they pop, throw in the curry leaves and fry for a few seconds. Add the shallot and fry until soft (3-4 minutes), then add the garlic, green chilli and ginger; sauté until fragrant (1-2 minutes). Squeeze out the excess water from the coconut and scatter into the pan along with a little chilli powder. Season and cook over a low-medium heat, stirring frequently, until the coconut is dark golden brown (12-15 minutes). Take off the heat and squeeze over the lime juice.
Meanwhile, lightly oil a griddle pan and put over a high heat. Cook the watermelon wedges for 1 minute on each side, until lightly charred (you’ll need to do this in batches). Arrange on a platter and spoon over the sambal. Serve with the lime wedges on the side.
Cook’s tip
Use any leftover desiccated coconut to coat chicken drumsticks, wings or thighs before baking or frying – or try toasting and stir through your favourite granola.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 943kJ/ 226kcals |
|---|---|
Fat | 14g |
Saturated Fat | 7.3g |
Carbohydrates | 19g |
Sugars | 19g |
Fibre | 3.5g |
Protein | 2.5g |
Salt | 0.1g |