I don’t know whether to call it a
side dish,salad or a sauce. I guess it’s the consistency. Mine better be captioned
as a side dish as it is not very creamy. You can see it in the pictures I
clicked below. There again that depends on whether you use tinned coconut milk
or a homemade version. I used a homemade jar of coconut milk which made the
dish watery whereas the thick tinned coconut milk turns the Lemon Coconut sauce
creamy.
Lemony and sprinkled with fresh
coriander leaves this coconut dish is also an apt accompaniment to biriyanis
and pilafs. It’s a great appetizer too...
I have been wanting to make this for a long time now. I bookmarked the recipe a long time ago. I loved the recipe the first time I saw it.I kept looking at the recipe every now and then.Like I said I loved the look. I loved to see small strips of
chopped coriander floating on a pure white coconut milk occasionally spotted
with the taste of chopped scallions with the tanginess of lemon in
every sip ….ummm…nice isn’t it? Then why not try it out?
But I never got to making it. Then today I made some
vegetable mixed rice. So I decided to make the lemon Coconut sauce to go with
the mixed rice. They made a great combo. This lovely sauce is surely going into
my menu whenever I make mixed rice….here goes the recipe
Ingredients
Garlic-1 clove
Green chilli-1
Salt-1/2 Tsp
Sunflower oil-1 tbsp
Scallions-6 peeled and chopped
Cilantro-1/2 cup
Coconut milk-2 cup
Lemon juice-3 Tbsp
Method
In a mortar crush garlic and
chilli with salt using the pestle.
Add oil and scallions to it and
smash a bit more.
Pulse cilantro and add.
Transfer mixture to a bowl. Add
coconut milk and lemon juice. Mix well.
Serve immediately or refrigerate
and store up to a week to serve later.
It looks very delicious. I try this recipe tomorrow. Today I have a lot of work. My boss watching me, so I'm not bored in work ;) Maybe I should change my office job? If I was a chef I might cook at work and nobody complaint :)
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