As a child, I remember the fresh coconut milk being grated out of the coconut for this special dish. A special instrument used to scrape the snowy insides of a freshly cracked coconut into delicate shavings was only handled by our expert Swahili cook.
Of course, these days, coconut milk is readily available in most supermarkets and has become the bijou larder ingredient. This is a headily fragrant and aromatic dish and is really worth cooking at a ‘lying – in – a hammock- nothing else to do but cook a coconut curry’, pace. It really should be served as a main course with Coriander Tempura Crisped Vegetables and for the true African-Arab experience, this dish needs to be served in wooden bowls, generously ladled over a heap of steaming saffron coconut scented rice..I suppose I can let you get away with serving it in regular ceramic bowls – but hey, you want the authentic experience.
This is also seriously, ridiculously easy – and it’s personifies exactly what this book is about – big flavours without tedious, long complicated methodologies. I just believe in giving the soul more time to enjoy other important things in the home at the same time, like tucking the kids into bed – and finishing that bedtime story, watering that seriously thirsty plant, finish writing out that thank you card or putting on that CD ( yes, I am still very much a CD kind of girl) that always always puts you in a better mood.
Method:
Jokes completely aside, combine all the ingredients except for the fresh coriander in a deep casserole dish, stirring well. Simmer on a low heat for at least 2 hours. Stir in the fresh coriander just before serving with Coconut Scented Rice.
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