Mustardy spring greens with fresh coconut 

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I’m a big fan of Rick Stein’s India book and particularly enjoy all of those recipes that come from the south and include ingredients such as fish, fresh coconut and mustard seeds. Inspired by these flavours, I decided to make a quick, fresh and mustardy-hot side dish of greens – very fitting on the first spring-like day of the year. I’m so glad I plumped for fresh coconut in this dish, not desiccated – it makes a big different to the texture and the flavour is so much better. Get yourself a hammer and get cracking!

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I served this as an accompaniment to whole roasted gurnard, but it would be nice with any white fish or prawns.

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You will need:

Flesh of 1/2 a fresh coconut, grated

1 bunch of spring greens, washed and finely sliced

1 white onion

2 garlic cloves, crushed

1 inch piece of ginger, chopped

2 tbspn mustard seed, ground

1 1/2 tspn turmeric

1 1/2 tspn fenugreek

1/2 tspn black pepper

1 tbspn Dijon mustard

Salt

1 tbspn ghee

Method:

1 – Blanch the spring greens in boiling water for a minute. Drain and set aside

2 – Heat the ghee in a frying pan and add the onions once hot. Season with salt and cook til nicely browned

3 – Stir in the ginger and spices and cook for a minute, then add the garlic followed shortly after by the greens, mustard and a good splash of water

4 – Keep everything moving in the pan to prevent the spices burning, season with salt then stir in the coconut flesh. Serve immediately

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