The Malabar
So many of my cooking adventures are inspired by the produce and ingredients that I have at hand. I was having tea at a friend’s house and I walked by the most lovely little international grocery store. My friend lives near our local university and the shop catered to students from around the world. I wandered in and was met by a host of ingredients which I would have to pay five times the price in my local gourmet shop. The shop was called the Malabar, which is a region is southern India, so I grabbed a couple of typical ingredients from the region and went home to look for some online recipes. I put my own gastro twist on it of course and made this delicious Fried Paneer with Malabar Coconut Sauce:
- Take a package of paneer cut into cubes and cook until lightly brown in ghee or vegetable oil.
- Crush together in a spice grinder; 2 cardamom pods; a cinnamon stick; a knob of ginger, 2 cloves garlic, a pinch of peppercorns, and a green chilli.
- In a food processor pulse the spice mixture with 300 grams fresh frozen coconut meat, until it makes a consistent paste.
- A one tablespoon of rice flour to the coconut mixture and pulse again.
- Tip the mixture into the pan with the paneer cubes and cook over a medium heat until the mixture bubbles and thickens. If you prefer a saucier consistency add in 200 ml of coconut milk. Season with additional salt and pepper to taste.
- Serve with rice.
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