| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sainsbury1, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Desiccated coconut |
| 2 |
tb |
Dry-roasted peanuts; chopped |
| 1 |
ts |
Coriander seeds; crushed |
| 1 |
ts |
Ground turmeric |
| 2 |
tb |
Chopped coriander leaves |
| 25 |
g |
Butter or margarine; (1oz) |
| 1 |
|
Onion; chopped |
| 1 |
tb |
Plain flour |
INSTRUCTIONS
1. Infuse the coconut in 300ml (1/2 pint) boiling water for 20 minutes
before straining it off.
2. Then blend the peanuts, spices and chopped coriander in the liquid.
3. Melt the butter or margarine and cook the onion gently in it until
it is completely soft.
Converted by MC_Buster.
NOTES : You can use this sauce to pour over lightly steamed
vegetables, served either warm or cold and in any combination you
desire. Use this method to make a basil sauce as well, and try it
with a lightly grilled fish and baked tomatoes, to serve 4 people.
Converted by MM_Buster v2.0l.
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