Shallots with Coconut and Tamarind
Flour & Spice Blog recipe - Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp coriander seeds
- 1/2 cup shredded coconut (unsweetened)
- 2 tsp chilli powder
- 12 oz Shallots (10-12 depending on size)
- 1 1/2 tsp salt (start w 3/4, see notes)
- 1/2 tsp turmeric
- 1 1/2 tbsp tamarind paste
- 1/2 tsp nigella seeds (kalonji)
- 1 sprig cury leaves
- 3-4 dried red chillies
- oil for cooking
- optional garnish: minced cilantro, sliced mild chillies
Instructions
- 1
Peel and halve the shallots.
- 2
Toast the coconut and coriander seeds on medium high heat in dry saucepan, the coconut will get beautifully golden, 2-3 minutes. Stir to avoid burning
- 3
Blend the first three ingredients to a paste using a little water. Set aside.
- 4
Put a lug of cooking oil in a 10 inch saucepan and heat.
- 5
Now in with the shallots, cook for 3-4 minutes on medium high heat until browned on the outside and slightly softened
- 6
Add salt (start w 3/4 tsp), 1/4 cup water (may need more if it starts to burn), and turmeric. Cook for another 5 minutes.
- 7
Now pour in your coconut paste and 1 tbsp of the tamarind pulp. Mix well and adjust seasoning by adding more salt or another 1/2 tbsp of tamarind pulp.
- 8
Transfer the shallots to the serving dish.
- 9
Heat a tbsp and a half of oil n a small saucepan and add the nigella seeds (kalonji), curry leaves, and dried red chilli. Fry for about 20 seconds then pour over the shallots. Toss gently.