| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces, Condiments |
8 |
Servings |
INGREDIENTS
| 1 |
|
Fresh coconut* |
| 1 |
ts |
Cumin seeds |
| 1 |
lb |
Granny Smith apples |
| 2 |
tb |
Fresh lemon juice |
| 1/2 |
lg |
Bunch cilantro, stemmed |
| 2 |
|
Serrano or jalapeno chilies, seeded, stemmed, halved |
| 2 |
|
Garlic cloves, each cut in half |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
*Buy a heavy coconut that has no cracks and that sounds full of liquid when
shaken.
Preheat oven to 375F.
After draining liquid from coconut, bake until shell begins to crack, about
30 minutes. Tap coconut shell with hammer to remove shell. (The white meat
with its brown skin should fall away from shell; if it doesn't, use paring
knife to release meat.) Using paring knife, cut away brown skin from
coconut, if desired. Rinse coconut. Coarsely chop in processor to measure
3/4 cup (reserve remaining coconut for another use).
Heat small skillet over medium heat. Add cumin seeds; stir until fragrant,
about 3 minutes (do not burn). Transfer seeds to plate; cool. Finely grind
seeds in spice grinder or in mortar with pestle.
Core apples; cut into 1/2-inch pieces. Place apples in medium bowl. Add
lemon juice and toss to coat. Combine 3/4 cup coconut, cumin, apples and
all remaining ingredients in processor. Chop finely. (Can be made 1 day
ahead. Cover and refrigerate. Bring to room temperature before using.)
Created by: Neela Paniz, chef-owner of the Bombay Cafe in Los Angeles.
Posted to MM-Recipes Digest V4 #305 by Julie Bertholf
<jewel1@ix.netcom.com> on Nov 24, 1997
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