Ingredients
- Garam masala 20g
- Medium desiccated coconut 300g
- Lime (loose, chilled) 2 pieces
- Red chillies (chilled) 80g
- Red onion (chilled) 30g
Method
- Soak the desiccated coconut into 120ml of water for 20 minutes, and then squeeze all excess water out.
- Add all remaining ingredients to a food processor except the chopped chilli, and blend until it is finely chopped.
- Stir through the chopped chilli and store it chilled until you need it.
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