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Recipe Index By Category
Wilderness Family Naturals has come to realize how important recipes actually are to our customers. We have also discovered that we have so many creative customers and found that creativity breads creativity. So in this section of our website you will find all the recipes we have been given, created, or discovered. It is our hope that you will share with others anything delicious you uncover, and that by sharing with you these recipes you will be blessed with many delicious, healthy, mouth-watering meals!
Click on the recipe name below to view the recipe.
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Ingredients
4 oz. of crushed ice
1/4 cup of freeze-dried blueberry powder (substitute with any berry powder of your choice)
1/4 cup of freeze-dried whole blueberries (substitute with any berries of your choice)
8 oz. coconut milk (Made from Coconut Milk Powder)
4 drops of liquid Stevia or 1 teaspoon of Green Stevia herb powder.
Directions
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Put ice and berries in food processor and whiz until chopped fine.
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Add coconut milk and Stevia. Then whiz until thoroughly blended.
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Add the whole berries, stir and enjoy a healthy berry smoothie.
Variations
Grind some raw cacao nibs into a powder using a coffee grinder, sweeten it with some raw honey or muscovado, adding liquid (water, coconut milk, or coconut cream).
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For those who might want to try preparing coconut milk at home, the following provides instructions for doing so.
Pierce the eyes of a fresh coconut, drain the liquid inside and place the coconut on a rack and bake in a 325F pre-heated oven for about 30 minutes.
Remove the coconut from the oven, let it cool a bit and crack it with a hammer so that the shell breaks into several pieces.
Remove all the coconut meat from the shell, peel off the brown skin and cut the meat into very small cubes.
If you have a coconut knife and grater, then you may take the fresh coconut, open it and grate the meat without using any heat. This takes the place of the first 4 steps.
Place the meat in a blender, add hot water (include the coconut water from the center of the coconut for increased flavor and nutrition). Only add enough liquid to cover all of the meat. Blend until finely pureed. The less liquid you add the thicker and richer your milk will be.
Place a sieve covered with cheese cloth over a bowl and pour the coconut meat and water into the sieve squeezing handfuls of the coconut meat. Extract as much liquid as possible into the bowl. The harder you press, the more milk you will be able to remove. If you are going to use the milk in a curry you may want to just use the blended, non-strained milk. It is thicker than strained milk, white and “coconuty”. The plus to using the entire concoction is that it still contains all the fiber.
Discard the squeezed coconut meat or use it in your favorite dish.
Refrigerate the coconut milk that has been extracted. This delicious coconut milk should be used within 1 or 2 days. If you cannot use it that quickly, freeze it in ice cube trays to use later in smoothies, exotic drinks, and other dishes.
You may also want to culture this fresh coconut milk just as you would culture the cow's milk or cream. For a good culture to do this check out our Kefir culture.
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(No holiday cream drink screams out for tasting more than Eggnog)
Ingredients
1 whole egg
1 tablespoon Muscovado or natural sweetener of your choice
pinch of Sea Salt (I prefer RealSalt or Brittany Natural Sea Salt)
1/4 teaspoon vanilla
1 cup milk (we use Coconut Milk and love it!)
nutmeg
Directions
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Beat the egg with the sweetener of your choice and salt.
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Pour into a 10-oz glass. Add vanilla and milk.
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Stir to mix.
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Sprinkle a little grated nutmeg or just a touch of dried nutmeg on top.
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Ingredients
2 quarts apple juice, fresh, or bottled (or use pineapple or cranapple juice, or other juice with apple juice as the base juice)
1 teaspoon allspice, whole
1-1/2 teaspoon cloves, whole
1 cinnamon stick
orange slices
Directions
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Combine the juice and spices and let them steep for at least 6 hours at room temperature, in the sun, or even in the refrigerator (you could let it sit for 1-2 days in the refrigerator). If desired, tie the whole spices in cheesecloth or put in tea strainer. The longer it steeps, the stronger the taste.
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Pour the steeped juice into a crock-pot. Warm to desired temperature.
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If spices are added loose, strain before serving.
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Serve from the crock-pot with a ladle. Serve with clove-studded orange slices if desired.
Variations & Notes
Use apple cider vinegar or Coconut Vinegar (instead of the apple juice). Add approximately 1/2 Cup Muscovado or 1/4 cup honey or any natural sweetener of your choice to taste (you may want more sweetener or possibly less).
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This can be used to replace milk in recipes that taste odd when made with
commercial soy or rice milks. This can be used this for custards and puddings.
The fat content depends upon the type and quantity of nuts used. More nuts in
proportion to water gives a richer milk. This is somewhere between whole milk
and half-and-half in richness.
Ingredients
1 cup + approx. two tablespoons of Almonds (blanched*), Brazil Nuts, etc.
(Use less for a less rich milk (1/2 cup = skim milk?))
2-1/2 cups water
Directions
Put nuts and water in a blender. Blend approximately 2 minutes (more or less, depending on your blender. The nuts should be pulverized.) Strain the resulting stuff to remove the nut chunks. (You could use a mesh coffee filter [ex. Melitta gold filter] and a rubber spatula to force the liquid through. Paper coffee filters are too fine, and kitchen sieves are too coarse.) This makes approximately 2 cups.
Yield: 2 cups
*Blanching the almonds, brazil nuts (dipping in hot water for 30 seconds then removing the brown skins) results in a more attractive milk. The little brown flecks don't filter out so well.
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Ingredients
2 cups Coconut Milk (or you can substitute fresh almond milk)
2 fresh bananas
1/4 teaspoon grated nutmeg or to taste
1/4 teaspoon vanilla extract
grated nutmeg
Muscovado or natural sweetener of your choice (if you like it sweeter)
Directions
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Put all ingredients into a blender and blend until smooth.
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Add additional muscovado or natural sweetener if desired.
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Serve immediately with a dash of grated nutmeg on top.
Variations & Notes
Use it up immediately, since the banana tends to separate and change flavor.
To make the recipe thicker, substitute one cup of Coconut Cream for one cup of the Coconut Milk. Chilling the Coconut Cream or Coconut Milk will make it thicker, too. You can also vary the amount of bananas to create another variation.
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Baked Apples
from Coconut Cuisine by Jan London
Ingredients
Directions
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Remove the core from the apples including the seeds without piercing the bottom of the apple.
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Fill each apple with the mixture.
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Bake at 350 degrees F for 30-40 minutes.
Variations & Notes
If you prefer raw foods, try using this as a spread on your fresh apples and other fresh fruits.
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Cream
2 avocados
4 very ripe bananas
2 tsp. vanilla extract
Crust
2 cups soaked almonds
8 dates
1 tsp. vanilla extract
2 tsp. cinnamon
1 tsp. nutmeg
Pinch of salt
Topping
Shredded coconut
Directions
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In food processor or Champion juicer homogenize all of the ingredients for the crust.
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Press into a 9 x 6 Pyrex deep dish.
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In a food processor blend avocados, bananas, and vanilla until a smooth cream is reached.
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Spread cream over crust.
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Top with a generous amount of shredded coconut.
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Allow to chill for one hour.
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Ingredients
1/4 c. Coconut Oil
1/4 c. Coconut Spread
1/4 c. Cacao Powder
3 Tbsp. Agave Nectar
Directions
Melt and mix ingredients together with the lowest heat setting in a small sauce pan. Remove from stove and add 1 drop of peppermint oil. Pour out on a tray with wax paper in a thin layer and set up in freezer. Break apart when set. Store in the refrigerator.
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Ingredients
3/4 cup of sifted unbleached cake flour
3/4 cup of Coconut Flour
1-1/2 cup of Antonio Pueo Ground Chocolate
1 cup Evaporated cane juice
3/4 cup Buttermilk or Plain Kefir
1/3 cup Coconut Oil (melted)
1/2 tsp. baking powder
1/2 tsp. Vanilla
1 egg
(Optional - Raw Cacao Nibs can be added to the batter at the end)
Directions
Heat Oven to 350 degrees. Grease with coconut oil and flour 9 inch round cake pan.
Beat all ingredients in medium bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Add the Cacao nibs, pour batter into baking pan. (Double if you would like to bake a 2-layer Cake.)
Bake 35-40 minutes, cool for 10 minutes. Remove from pan and cool completely.
Frosting
Ingredients
1 jar of Coconut Spread
1/2 cup Evaporated Cane Juice or Favorite sweetener
1/2 cup Large Dehydrated unsweetened coconut flakes
1/4 cup Softened raw butter (do not melt the butter)
Directions
Melt the coconut spread in a bowl of warm water, stir it up till it's creamy and smooth. Add softened butter and sugar, beat well till smooth and creamy. Sprinkle coconut flakes on top of coconut cake and add raw cacao nibs.
Fresh Red Berries can add a festive decor to the cake.
This recipe can be adjusted to your taste for sweetness and creaminess.
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Ingredients
7-oz. pkg. Almond paste, grated
1 cup muscovado sugar
1/2 cup butter (1 stick), room temperature OR 1/2 cup coconut oil
6 large eggs
1/2 tsp. Coconut extract
3/4 cup Coconut Flour and 3/4 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. Sea salt
1 cup sweetened, dehydrated coconut flakes
1/2 cup coconut milk
Directions
Preheat oven to 325 F. Grease and flour pan.
Beat grated almond paste and sugar on low speed until combined into small crumbs. Add butter, beat on high until well mixed. Add eggs one at a time, beating between each addition. Add coconut extract and beat on high for 3 minutes.
In a medium-sized bowl whisk together flour, baking powder and salt. Add coconut flakes and mix until combined. Add coconut milk and flour mixture to almond-paste mixture. Mix on low speed until combined. Pour batter into prepared pan.
Bake 45 to 48 minutes or until toothpick inserted near center pulls out clean.
Cool pan on wire rack for 10 minutes and unmold ring. Cool cake completely.
Frost with
sweet whipped cream, or favorite frosting.
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Ingredients
8 oz. Chocolate Chips w/o sugar
1/2 cup Coconut Milk or Coconut Oil
4 cup of Dehydrated Coconut flakes
Directions
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Melt chocolate chips with milk, pour coconut and blend together.
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Press into a non-greased pan.
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Put into refrigerator to solidify.
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Cut into squares when it's hardened and serve.
Variations
Nuts of your choice can be added to this recipe.
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Directions
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Sprinkle 1/4 c coconut flakes unto bottom of 8" or 9" spring form pan.
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Blend 2 cup macadamias or cashews with 1/4 cup dates in a food processor.
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Press into pan to make a crust.
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Blend together in a food processor:
3 cup soaked cashews
3/4 cup lemon juice
3/4 cup honey
3/4 cup coconut oil
1 tsp vanilla
1/2 tsp salt
1/2 c water
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Pour onto crust; remove air bubbles by tapping pan on table.
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Freeze until firm. Place on serving platter. Defrost in refrigerator.
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Process 1 bag of frozen raspberries and 1/2 cup dates, and pour over the top.
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Ingredients
Coconut Water or Coconut Milk (A combination is great!)
Coconut Flakes (Sweetened or Unsweetened)
Directions
Blend together and pour into Popsicle molds. When frozen, you can dip into chocolate syrup and freeze again.
Chocolate Syrup
1/2 cup of Chocolate Powder w/Muscovado Sugar
Maple Syrup or Raw honey
Add to the consistency you want. If too thick, add a little coconut water.
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Use a Coffee grinder to produce 1/2 cup of freshly ground fine raw cacao powder (should dissolve easily with Agave nectar). Add Agave Nectar to taste.
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Ingredients
1 large Madjool date
2 Tbsp Coconut Spread, well-blended
2 or 3 Walnut halves, finely chopped Freeze-Dried Coconut
Directions
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Remove the pit from the date.
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Dice the date and combine with the chopped walnuts and blend in the coconut spread.
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Form into 1 or 2 firm balls.
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Roll the balls in coconut flakes.
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Refrigerate.
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Ingredients
1/2 cup of purified water
4 cups of Coconut Milk Powder
1 cup of Dehydrated Coconut Flakes
Directions
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Take 1/2 cup of water and mix with 1/2 cup of Coconut Milk Powder. Continue to add 1/2 cup increments of Coconut Milk Powder until batter is fully mixed.
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Refrigerate for 36 hours. This mixture will set like a pudding.
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Remove from the refrigerator. Take a melon-baller and scoop out into little balls.
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Roll into dehydrated coconut flakes and freeze immediately.
The result is a delicious, sweet dessert without sugar.
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Ingredients
1/4 c. Coconut Oil
1/4 c. Coconut Spread
1/4 c. Cacao Powder
1/4 c. Nut Butter (flavor of your choice)
4 Tbsp. Agave Nectar
Cacao Mixture:
Melt and mix the Coconut Oil, Spread, Cacao Powder and 3 Tbsp of Agave Nectar together in a small sauce pan on the lowest heat setting.
Nut Butter Mixture:
In a small bowl, mix together Nut Butter of your choice with 1 Tbsp of Agave Nectar.
Directions
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Set up 13 small 2 inch paper cups on a tray.
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Spoon a layer of the cacao mixture into each cup and place into a freezer.
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Once the cacao mixture is firm remove from freezer and spoon in the nut butter mixture into all 13 cups and top off with remainder of the cacao mixture.
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Place the finished nut butter cups in the freezer to firm up and enjoy!
Keep nut butter cups refrigerated for freshness.
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(Makes one 9 inch pie crust)
Nut Crust
Ingredients
2-1/2 cups finely ground Nuts (pecans are the best, almonds, walnuts or a combination of mixed nuts works very nicely too)
1/4 teaspoon ground cinnamon (optional)
1 Tablespoon to 1/3 cup Muscovado or natural sweetener of choice (depends on how sweet you want you crust)
1/4 cup Coconut Oil (or butter), melted
Directions
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Stir together ground nuts, cinnamon and sugar. Mix in melted coconut oil (or butter). Set aside 1/2 cup of the nut mixture for later.
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Press mixture onto the bottom and up the sides of a 9 inch pie plate. Chill for about 30 minutes.
Pumpkin Pie Filling
Ingredients
1-1/2 cups pumpkin puree (either canned or home-made)
1/2 cup Muscovado sugar, maple syrup or natural sweetener of your choice
1-1/2 cups Coconut Milk
4 eggs
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon cinnamon
(2 Tablespoons flour if you use maple syrup, honey or a liquid sweetener above)
Directions
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Heat the pumpkin puree in a heavy pan, stirring frequently.
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Add the coconut milk to the pumpkin, continuing to stir. Keep it hot, but don't let it boil.
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In a heatproof bowl, beat the eggs and muscovado sugar or sweetener of choice together. Beat in the dry spices.
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When the pie crust is ready, beat the egg mixture, while slowly adding the hot pumpkin mixture into it as a thin stream. The resulting mixture will be hot, but you do not want to have "cooked" eggs.
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Carefully pour the hot pumpkin filling into the pie crust. If the pie is very full, finish filling it when the pie is part way in the oven with a cup or ladle so that you do not slosh the filling all over.
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Spread the remaining 1/2 cup of nut mixture over the top of the pie.
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Place the pie in the center of the oven and bake at 400 degrees for approximately 45 minutes or until done. The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly.
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Place on a rack to gently cool, so the custard can finish cooking and set.
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When cool, add a whipped cream topping, if desired.
Whipped Cream Topping
Ingredients
1 cup chilled Coconut Cream (or heavy whipping cream)
2 Tablespoons Muscovado, maple syrup, or natural sweetener of your choice
Directions
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In a chilled bowl with chilled beaters gently beat the Coconut Cream (or heavy whipping cream) to not quite soft peak stage (The cream must be cold, taken from the fridge).
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Add the Muscovado, maple syrup or sweetener of your choice.
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Carefully beat to desired stiffness.
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Ingredients
1-1/4 cup flour of your liking (Tried Quinoa and Rice)
1 cup coconut flour
1/2 tsp sea salt
1 tsp baking soda
1/2 cup Coconut Oil
3/4 cup Honey
2 eggs, beaten
1 cup mashed ripe bananas
2-3 tbsp. hot water
1/2 cup chopped soaked walnuts
Directions
In a medium bow, stir together the pastry flour, coconut flour, sea salt and baking soda. Set
aside. Melt the oil in a bowl of hot water, stir in with honey. Add beaten eggs, mashed
bananas, and stir vigorously, combining thoroughly. Carefully stir in about half of the dry
ingredients, then half of the hot water. Now add the rest of the dry ingredients, then the rest
of the hot water, making a light and smooth dough. Last of all, stir in the nuts. Grease a pan with coconut oil, then fill it with the dough and bake at 325 degrees for 70 minutes or until brown.
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Ingredients
2 cups of Raw Extra Virgin Coconut Oil
1/2 cup of Raw Cacao powder
1/2 cup of Raw Agave Nectar
1 cup of Raw Almonds, chopped
1 jar of Raw Coconut Spread
1 jar of Raw Chocolate Syrup
Directions
First Layer: Take the coconut oil and stir in the raw Cacao Powder, then the raw Agave Nectar, until smooth. Add the chopped Almonds and blend it to a smooth batter; then spread it onto a glass pan. A 9 x 9 glass pan works great! Set it in the refrigerator for 30 minutes. This will harden it in
preparation for the next layer.
Second Layer: Take the softened Coconut Spread and spread it on top of the last layer of chocolate
batter. Set it in the refrigerator for 15 minutes.
Third Layer: Take our raw Chocolate Syrup and layer the top of the Coconut Spread with the
Chocolate Syrup. Place back into refrigerator for another 15 minutes. When ready, you have a
beautiful, layered, chocolate lasagna.
This is a creamy, delicious dessert or snack.
Try taking some Mint leaves or White Edible flowers and topping if off with them both!
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Ingredients
1-1/4 cup of sifted unbleached cake flour
1 cup Evaporated cane juice
3/4 cup Buttermilk or Plain Kefir
1/3 cup Coconut Oil
1/2 tsp. baking powder
1/2 tsp. Vanilla
1 egg
(optional) Semi-sweet Chocolate chips can be added to the batter at the end.
Directions
Heat oven to 350 degrees. Grease with coconut oil and flour 9 inch round cake pan. Beat all ingredients in medium bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Add the Chocolate chips, then pour batter into baking pan. (Double if you would like to bake a 2-layer Coconut Cake.) Bake 35-40 minutes, cool for 10 minutes. Remove from pan and cool completely.
Frosting
Ingredients
1 jar of coconut spread
1/2 cup Evaporated Cane Juice/Favorite sweetener
1/2 cup Large Dehydrated unsweetened coconut flakes
1/4 cup softened raw butter (do not melt the butter)
Directions
Melt the coconut spread in a bowl of warm water, stir it up till it's creamy and smooth. Add softened butter and sugar, beat well until smooth and creamy. Sprinkle coconut flakes on top of the spread unto coconut cake.
This recipe can be adjusted to your taste for sweetness and creaminess.
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Ingredients
1 cup liquid coconut oil - can be melted by placing container in hot water
1 cup chopped almonds - try using soaked and dried almonds for added nutritional benefit (see instructions below)
3/4 to 1 cup dehydrated coconut
Directions
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Stir together the coconut oil, almonds, dehydrated coconut (save about one third of it to sprinkle over the top) in a bowl.
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Pour into an 8 X 8 pan and sprinkle the top with dehydrated coconut.
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Place in the refrigerator to chill for approximately 45 minutes to 1 hour.
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Remove and cut into bite-size squares to serve. If it becomes too hardened and cracks when you attempt to cut it, just set it out at room temperature until it cuts easily. Store it in the refrigerator.
Variations
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Use Frontier Liquid Seasonings without alcohol to give the Almond Joy squares a different twist.
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Try a teaspoon or two of vanilla, maple, lemon, lime, cinnamon, mint, etc. Add when you are mixing all of the ingredients together.
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Use some freshly squeezed lemon, lime or grapefruit juice to create a citrus flavor.
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Grind some raw cacao nibs into a powder using a coffee grinder, sweeten it with some raw honey or muscovado, adding liquid (water, coconut milk, coconut cream, or warmed coconut oil) to make a chocolate sauce that you can use to top the almond joy bars.
Almond Preparation
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Soak almond overnight for 8 to 12 hours. I like to add Real Salt to the soaking water, using about one teaspoon per cup of nuts.
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Chop in food processor.
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Place on Teflex sheet (or parchment paper) and place in dehydrator to dry (about 4-6 hours).
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I also dehydrate these soaked almonds whole for snacks. I place them in a bowl, stir in some Bragg's Liquid Aminos and a little Real Salt, then dry them on the regular dehydrator sheets until crispy.
These little gems are melt-in-your-mouth-delicious! Perfect as a healthy Alkalarian snack, rich with vitamin E, calcium, magnesium and lauric acid. It's also a very versatile recipe that can be changed by adding a different flavoring each time you make it (see variations).
Modified from the recipe donated by Sandy Kuntz.
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Directions
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In a bowl, mash avocado pulp with a fork. Blend in the coconut spread and add the onions.
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In a cup, combine lemon juice with stevia, cumin and sea salt.
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Combine all ingredients and blend well. Adjust seasonings to taste.
Variations & Notes
Serve as a sandwich with lettuce, sprouts, and tomato, or as a dip for raw vegetables.
Servings: 1-2
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Ingredients
melted coconut oil
olive oil
coconut vinegar, apple cider vinegar or lemon juice
chopped garlic
fresh basil
fresh oregano
sea salt
fresh ground pepper
Directions
Blend all ingredients together and serve immediately. (Otherwise coconut oil will solidify.)
Variations
Coconut milk with coconut vinegar or lemon juice and seasoning is excellent.
You can make a dill dip with 1 - 250 ml. carton of coconut cream , 1 - 16 oz. tub of cultured sour cream, coconut vinegar, dill and sea salt.
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Ingredients
1 cup dried apricots
1/2 cup hot water
1/3 cup Coconut Cream
1 tablespoon Coconut Spread (well blended)
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
Directions
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Place apricots in the water and let stand for 30 minutes until they soften.
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Drain and reserve water.
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In a food processor, puree all the ingredients including the soaking water.
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If more sweetness is desired add a touch of stevia.
Variations & Notes
This spread is truly outrageous. Serve with pancakes, or bread, or over puddings or porridge, as pie filling for a pie crust in the raw or simply alone.
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Variations & Notes
Here are some more ideas:
Mix 1/2 Coconut Spread and 1/2 any nut butter of your choice (Almond butter is nice, but so in macadamia nut butter, cashew butter and even peanut butter.). Use this to spread on apples, in celery, etc. Add Coconut Milk to thin it slightly and use it as a dressing for a fruit or veggie salad. Or use as a spread on crackers or toast!
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Ingredients
14 apples, peeled
4 oranges, peeled
2 - 14 oz. bags of fresh or frozen cranberries
honey, maple syrup, Muscovado, or stevia to taste
Directions
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Peel and slice apples and oranges so they will fit in your food processor chute.
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Using the grating attachment of your food processor, grate the apples, oranges, and cranberries.
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Place the grated fruit into a bowl. Add the sweetener of your choice to taste. Mix well.
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Cover and place in the refrigerator for 6-8 hours, allowing the flavors to thoroughly blend throughout the relish.
Variations & Notes
Try adding a small amount of cinnamon (around 1 teaspoon) or ginger (1/2 teaspoon).
Try adding chopped pecans or walnuts.
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Ingredients
4 grass fed chicken breasts
2 organic red peppers, de-seeded
1 large red onion, peeled and quartered
2 garlic cloves, peeled
1 in piece fresh ginger root, peeled
2 tsp Thai red curry paste
2 tbsp red palm oil
1-1/2 cups of coconut milk
2 tsp Thai fish sauce
1 lemongrass stalk, broken in two
4 oz fine green beans, trimmed and sliced into short lengths
Directions
Cut one of the peppers into quarters and place in a food processor. Add the onion, garlic, ginger and curry paste. Blend until as smooth as possible. Preheat oven to 350 F. degrees.
Heat the oil in a large flameproof casserole. Add the onion paste and cook over a medium heat for three minutes, stirring continuously. Add the chicken breasts and turn in the paste.
Pour over the coconut milk and Thai fish sauce. Add the lemongrass stalk. Bring to the boil, remove from the heat, cover and cook in the oven for one hour, turning the breasts in the sauce twice.
Slice the remaining pepper. Remove casserole from the oven and cook for a further 30-40 minutes until the chicken is tender and the sauce is thick.
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Ingredients
1/2 pound Monkfish - cubed
1/4 teaspoon salt
3 shallots - chopped
3 blanched almonds
1 clove garlic - chopped
1 fresh ginger - sliced
1 stalk lemongrass
1 teaspoon ground turmeric
1-1/2 Tbsp. coconut oil
7 fl. oz. coconut milk
1 fresh red chili - seeded and sliced
1/4 cup coconut spread
salt and pepper to taste
fresh chives - to garnish
Directions
Spread out the pieces of fish in a shallow dish and sprinkle them with the salt.
Add the shallots, almonds, garlic and ginger to the food processor. Add the lower part of the bruised lemongrass. Process to a paste.
Add the turmeric to the mixture in the food processor and process briefly. Bruise the remaining lemon grass and set the stalk aside.
Heat the oil in a wok, add the onion mixture and cook for a few minutes without browning. Stir in the coconut milk and bring to boil stirring constantly to prevent curdling.
Add the cubes of fish to the wok along with most of the sliced fresh chili and the bruised lemon grass stalk. Cook for 3-4 minutes. Stir in the coconut spread and cook further for 2-3 minutes only. Do not overcook the fish. Taste the curry and adjust the seasoning as required.
Remove the lemongrass. Transfer to a hot serving dish and sprinkle with the remaining slices of chili. Garnish with chopped and whole chives and serve with rice of your choice.
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