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Coconut Sambal
- Difficulty
Easy
By Keith Floyd
Published 1994
Ingredients
70 g 2½ oz 150 ml ¼
Method
Soften the desiccated coconut in the milk for about 30 minutes. Squeeze out the liquid.
Put the chilli, shallots, paprika, lime juice and salt into a food processor and whizz until you have a paste. Mix the paste into the softened coconut. Use it as it is or, if you prefer, you can fry the mixture in a little groundnut oil.
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