75 g/2 1/2 oz/1 cup fresh grated
or desiccated coconut
1 small onion, chopped
1 teaspoon salt
2 teaspoons pounded Maldive fish or dried prawns
3-4 tablespoons lime juice
Roast the coconut as described in previous recipe. Combine all
ingredients in electric blender, cover and blend on high speed until
smooth. It may be necessary to add a little extra lime juice or water.
Shape into a flat cake and mark top in lines with back of knife. Serve
with rice and curries.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)