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About this recipe:
This is an ingredient used in some recipes to thicken and add richness to curries, gravy and kerabu.
- Toast the grated coconut in a dry pan over low heat. Stir frequently, making sure it doesn't burn, until it turns a golden brown in colour.
- When the colour is even throughout, remove from pan and put in mortar and pestle. Pound the toasted coconut until the oil comes out and it becomes a rich dark paste.
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