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Add a photoServings: 4
Ingredients
- 600 gm fresh coconut grated or possibly 600ml readymade coconut lowfat milk
- 6 x kokam
- 1 tsp garlic paste
- 2 Tbsp. coriander leaves minced finely salt
Directions
- Add in 600ml of water to the fresh coconut and grind in a blender.
- Squeeze out the thick coconut lowfat milk and repeat the process with 300ml of water.
- Add in the second lowfat milk to the first and throw away the residue.
- Add in the rest of the ingredients to the coconut lowfat milk mix well and allow to stand for 20 min.
- Remove the kokum squeeze the juice from it into the curry and throw away if the curry is pink and fairly sour If it is not leave the kokum in for longer.
- Stir well before serving cool with rice.
- This recipe is a refreshing light curry which is sometimes served as a starter and is a classic accompaniment to rice and fried fish.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 284 | |
| Calories from Fat 222 | 78% |
| Total Fat 26.57g | 33% |
| Saturated Fat 23.19g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 312mg | 9% |
| Total Carbs 13.46g | 4% |
| Dietary Fiber 8.1g | 27% |
| Sugars 4.87g | 3% |
| Protein 2.95g | 5% |
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