Creamed Coconut Relish

Name: Creamed Coconut Relish
Yield: Serves 8
Ingredients: 2 tablespoons mustard seeds (black or yellow); 2 tablespoons mustard seeds (black or yellow); 200 g (6 ½ oz) desiccated coconut; 2 tablespoons mustard seeds (black or yellow); 250 g (8 oz) crème fraîche; 100 ml (3 ½ fl oz) thick yoghurt; 50 g (1 ⅔ oz) currants; 150 ml (5 fl oz) apple juice; 1 teaspoon salt; 1 large lemon, finely grated zest and juice; 1 smallish bunch coriander leaves, chopped

Preparation info

Serves
8

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This is great with a spicy curry — the creaminess and sweetness work well to temper lots of spice.

Ingredients

200 g (6 ½ oz) desiccated coconut
2 tablespoons mustard seeds (

Side dish
Gluten-free
Vegetarian

Method

Preheat oven to 170°C/340°F/Gas Mark 3–4. Place coconut and mustard seeds on a baking tray and bake until coconut is golden, about 5 minutes. (C