Instructions: Add 600ml of water to the fresh coconut and grind in a blender.

Squeeze out the thick coconut milk and repeat the process with 300ml of water.

Add the second milk to the first and discard the residue.

Add the rest of the ingredients to the coconut milk mix well and allow to stand for 20 minutes.

Remove the kokum squeeze the juice from it into the curry and discard if the curry is pink and fairly sour If it is not leave the kokum in for longer.

Stir well before serving cold with rice.

This recipe is a refreshing light curry that is sometimes served as a starter and is a classic accompaniment to rice and fried fish.

Serves 4

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