Spicy pancakes and prawn salad with coconut sambal

Having made some fresh coconut sambal for dinner last night we were trying to find ways to use the leftovers in our meals today.   We first used it this morning to spice up some pancakes and finished off the remaining sambal with a spicy prawn salad.  We have posted the recipe for the prawn salad in an earlier blog.   Once the prawns (marinated in blackened cajun seasoning) were cooked we added 2 heaped tablespoon of the sambal and served it on bed of rocket and ripe mango.  We’ve added the recipe for the pancakes below if you prefer savoury options for breakfast versus sweet.

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What do I need to make it?

  • 3/4 cup chestnut flour
  • 1/4 cup desiccated coconut
  • 1/2 tsp baking soda
  • 1/2 tsp paprika
  • 2 tbsp sambal
  • 1 egg
  • 1 cup milk
  • Salt to taste

How many will I make?

Around 6-8 pancakes depending on size

How do I make it?

Place all dry ingredients in a bowl and whisk in the egg and milk till the batter coats the back of your spoon.   Add in the sambal and give it a good mix.  Cook pancakes on both sides with a knob of butter and serve it with some Thai sweet chilli sauce (works really well).

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Coconut fish soup with fresh sambal

We tried a dish tonight inspired by Thai flavours and were pleasantly surprised with the outcome.  It was dead simple to make and turned out to be a heartening meal especially on a wet, cold and rainy night as tonight.

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What do I need to make it?

  • 1 large fillet of cod cut in half
  • 1 medium onion sliced
  • 1 red chillli chopped
  • 3 kafir lime leaves (optional)
  • 1 stick of lemon grass bruised
  • 1 inch piece of galangal sliced thinly (use a mandolin slicer)
  • 1/2 carrot sliced thinly (as above)
  • 2 baby corns sliced thinly (as above)
  • 2 medium sized mushrooms sliced
  • 400ml tinned coconut milk
  • 1/2 tsp white pepper
  • 1 chicken stock cube
  • 1 tbsp coconut oil
  • Small handful of fresh coriander to garnish
  • Salt to taste

For the sambal

  • 1 cup of shredded coconut roasted till light brown
  • 1 clove of garlic
  • 1 small shallot (we used small Indian onions)
  • 1 red chilli
  • 1/2 tsp palm sugar
  • Salt to taste

Pound all the ingredients (except the coconut) to a paste in a pestle and mortar.   Once the roasted coconut has cooled, mix it with the paste and it is ready to serve.

How much will I make?

2 large bowls of soup

How do I make it?

Heat a pan, add coconut oil followed by the sliced onions and cook for a couple of minutes.   Pour in the coconut milk and 400 ml of water.  Add the kafir lime leaves, galangal, red chilli, lemon grass, white pepper and stock cube and bring to a gentle boil,  Reduce the heat to low and poach the cod fillets till they cook through.   Remove the fillets and add the vegetables to the stock – increase heat and cook for five minutes.   To assemble the dish, place the cod fillets in the middle of the bowl and pour stock with vegetables over it.   Garnish with a tablespoon of the sambal and some fresh coriander.  Enjoy.

Garden fresh – fenugreek leaves with coconut and dhal (methi molagootal)

One of my best friends from school Simeen, who subsists on a largely non vegetarian diet has been hankering for South Indian vegetarian food these days and keeps pestering me for some of my vegetarian recipes.  She lives in Scotland and is an avid follower of our blog.  I have promised her that I would post lots of our family favourites so that she can cook them herself.  This one is for her. Though I have made this with fenugreek leaves from our garden, it can be substituted with any spinach.  fenugreek or methi as it is popularly known is widely available with most Asian green grocers in the UK.

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What do I need to make it?

  • 1 bunch of methi leaves stripped from the stems and washed
  • ¾ cup tuar dhal washed and pressure cooked till soft and mushy
  • A small pinch of ground turmeric
  • 1 cup freshly grated coconut
  • 1 tsp urad dhal
  • 2 to 3 dried red chillies (depends on personal tastes)
  • ½ tsp cumin seeds (jeera)
  • 1 tbsp coconut oil
  • ¼ tsp mustard seeds
  • Few curry leaves
  • Salt to taste

How much will I make?

Enough to feed four

How do I make it?

Roast the urad dhal and the dried red chillies in a little bit of coconut oil till the urad dhal is golden brown.  Add this to the coconut and cumin seeds a little bit of water and grind to a fine paste.  Set this paste aside.  In a heavy bottomed vessel boil the methi leaves with water, salt and a pinch of ground turmeric.  When the leaves are cooked, add the cooked dhal and the coconut paste.  Mix well and let it come to a boil.  Simmer gently for about ten minutes and adjust seasoning.  Now for the tempering, in a skillet heat the remaining coconut oil and add the mustard seeds.  When the mustard begins to splutter, add the curry leaves and take it off the flame.  Add the tempering to the methi and dhal mixture.  Give it one final stir before taking off the flame.  Serve hot with rice.

Two for the price of one

The advantage of growing our own vegetables is that we get to use a wide variety of leaves either in our salads or in our daily meals.   Today I cut a whole bunch of radish leaves to make a family favourite.  I’ve always loved sauteed radish leaves as a child and have introduced Shiv to this tasty dish after we started growing our own vegetables and he has developed a fondness for it too.

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What do I need to make it?

  • 1 bunch of radish leaves
  • 1 small onion
  • 3 green chilies
  • 2 cloves of garlic
  • 1/2 cup freshly grated coconut
  • 1/2 tsp mustard seeds
  • 1 tsp split pigeon peas (channa dahl)
  • 1/4 tsp turmeric powder
  • A few curry leaves
  • 2 tbsp coconut oil
  • Salt to taste

How much will I make?

Serves 4-6 as a side dish

How do I make it?

Wash and chop the radish leaves finely.  Make a coarse paste with the onion, chilies and garlic.  Heat pan and add coconut oil, once hot add the mustard seeds.  When the mustard seeds start to splutter add the pigeon peas and curry leaves and stir till the peas change colour.  Add the paste and saute till the raw smell disappears.  Add the finely chopped radish leaves and season with salt.  Saute for a minute or two and then add turmeric powder and about half a cup of water.   Continue cooking till the water evaporates and then garnish with freshly grated coconut before turning off the heat.

The same recipe can be used for french bean leaves, pumpkin leaves and tender cabbage leaves.