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Curried Young Coconut Salad Recipe by Duncan Welgemoed
Ingredients
  • 3 young coconuts, drained (water reserved) and quartered
  • 1 cardamom pod, bruised
  • ¼ tsp cumin seeds
  • ¼ tsp ground turmeric
  • ¼ tsp coriander seeds
  • ¼ tsp ground chilli
  • ¼ tsp garlic powder
  • 25 ml vegetable oil
  • 25 ml Champagne vinegar
  • 12 small sorrel leaves, torn
  • 1 tbsp fennel fronds
  • 1 tbsp small purple perilla leaves (see note)
  • 1 tbsp edible flowers (optional; see note), to serve
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