Instructions: Split the coconut saving some of its
watery milk.

Remove and grate the white flesh.

Toast half of the grated coconut in a dry hot pan until lightly tinged brown on the edges.

Mix with the remaining coconut.

Heat the oil in a frying pan and add the remaining ingredients.

Fry for 20 to 30 seconds until you can smell the spices.

Scrape the spice and leaves from the pan over the grated coconut and mix.

Add enough coconut milk to moisten.

Serves 4

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