You may also reply to this thread.
|AskCy, on 29/4/2006 02:06pm|
Inspired by memories of a side dish served with a great meal that one of my good friends cooked several years back, I had to make something along similar lines. As I remember, it was a creamy little dish with spinach and coconut and a few extra spices/herbs. So here is my version of that dish.
(per serving as an ample starter)
100g of fresh young spinach leaves
1/2 medium onion finely sliced
1/2 tsp fresh chili finely diced
1 tsp garlic purée
1/4 tsp of ginger purée
200g of coconut milk (I used a light version)
20g Olive oil (for frying)
20g Grated Cheese (optional for topping)
Wash the spinach, squeeze excess moisture out and chop roughly.
Then heat a large frying pan/wok to a medium hot, add the chilli and onion
fry for a few seconds and add the garlic and ginger.
Add the Spinach leaves and stir fry for about a minute to allow the spinach to wilt and the other ingredients to soften.
Then add the coconut milk and cook out until the sauce has thickened. This shouldn't take more than a few minutes on the high heat.
Serve it with other meats and veg as part of a main meal, or with some crusty bread / toast as a starter.
Optional Extra -
Can be sprinkled with a cheese of your choice (preferably something mild that will melt in the heat).
|AskCy, on 29/4/2006 02:07pm|
PS If you like the recipe I have no problems with it being added to the site :-)
|Mamta, on 30/4/2006 06:42am|
It looks good, but I think it needs to be less watery. What do you think? I am printing it our and will try it, if I get a chance, with less of thick coconut water/cream. May is a busy month, faminly members from India visiting.
|AskCy, on 30/4/2006 09:22am|
It really wasn't as watery as the photo makes it look, but at a guess using normal coconut milk (rather than the light version I use) will probably be much thicker anyway.
You may reply to this thread.