COCOA-NUT

Ingredients

• 1 whole coconut ripe coconut kernel (Crack open a ripe coconut, remove the white kernel from the shell, and peel off the thin brown skin with a vegetable peeler.)
• 1 teaspoon turmeric (Ground turmeric powder.)
• 1 teaspoon salt (To season the coconut when browning; adjust to taste throughout cooking.)
• 3 tablespoons oil (For browning the coconut and potato pieces.)
• 1 equal quantity to coconut peeled potatoes (Peel and cut into small pieces roughly the same size as the coconut pieces. Use medium starchy potatoes.)
• 1 teaspoon powdered pepper (Finely ground black pepper.)
• 1 teaspoon cumin (Ground cumin powder.)
• 1 teaspoon coriander (Ground coriander powder.)
• 1 teaspoon ginger (Ground ginger powder, or use freshly grated ginger to taste.)
• 1 cup water (Add enough water to just cover the ingredients and allow them to cook through; the goal is to cook it all off by the end.)
• 2 tablespoons ghee or oil (Used for the final tempering. Ghee gives a richer flavour; neutral oil works too.)
• 3 whole dried red chillies red chillies (A few whole dried red chillies for tempering. Adjust quantity to your heat preference.)
• 4 leaves cassia leaves (Also known as Indian bay leaves (tej patta). Do not substitute with European bay leaves as the flavour differs.)
• 1 teaspoon powdered garam masala (Added at the very end off the heat to preserve its fragrance.)

Instructions

1. 1Crack open the ripe coconut and remove the white kernel from the shell. Using a vegetable peeler or small knife, peel away the thin brown skin from the kernel. Cut the white coconut flesh into small, roughly even pieces — about 2 cm (¾ inch) cubes. Set aside.
2. 2Peel the potatoes and cut them into small pieces the same size as the coconut pieces. You need a quantity of potato roughly equal to the coconut flesh you have prepared. Set the potato pieces aside.
3. 3Heat the oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the coconut pieces to the pan. Sprinkle over the turmeric and salt, and stir to coat the coconut evenly. Fry, stirring occasionally, until the coconut pieces turn lightly golden on the outside — about 5 to 7 minutes. Remove the browned coconut from the pan with a slotted spoon and set aside. Leave any remaining oil in the pan.
4. 4In the same pan with the remaining oil (add a little more oil if the pan looks dry), add the potato pieces. Fry over medium heat, stirring occasionally, until the potato pieces are lightly browned on their surfaces — about 5 to 7 minutes. They do not need to be cooked through at this stage.
5. 5Return the browned coconut pieces to the pan with the potatoes. Add the powdered pepper, cumin, coriander, and ginger. Season with a little more salt. Stir everything together well so the spices coat the coconut and potato pieces. Pour in the water — enough to just cover the ingredients (approximately 1 cup). Stir, then bring to a boil over medium-high heat.
6. 6Once boiling, reduce the heat to medium-low. Let the curry simmer, stirring occasionally, until the potatoes are completely tender when pierced with a fork and most of the water has been absorbed or evaporated — about 10 to 15 minutes. Continue cooking, stirring more frequently, until there is no liquid left in the pan. The mixture should look dry. Remove the pan from the heat temporarily while you prepare the tempering.
7. 7In a small separate pan, heat the ghee or oil over medium heat. Once hot, add the dried red chillies and cassia leaves. Fry for about 30 to 60 seconds, until the chillies darken slightly and the leaves sizzle and become fragrant — be careful not to burn them. Immediately pour this hot tempering over the cooked coconut and potato curry in the main pan. Stir to combine.
8. 8Sprinkle the powdered garam masala over the curry and stir gently to mix it through. Taste and adjust salt if needed. The dish is ready to serve — it should be dry with no liquid remaining. Serve hot as a vegetable side dish.