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- Step 1
Combine coconut, yoghurt, coriander, chilli and salt in a medium bowl.
- Step 2
Melt ghee in a small frying pan over high heat. Add mustard seeds and cook, stirring occasionally, for 1-2 minutes or until seeds begin to pop. Set aside for 2 minutes to cool slightly. Stir into coconut mixture. Cover with plastic wrap and put in the fridge to develop flavours.
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Cheat's tip: Replace the fresh coconut with dried, shredded coconut.