South Asian Coconut Butter : World Spice Merchants

South Asian Coconut Butter

Things are getting saucy. For the April 2016 Meet & Eat, we were joined by Susan Volland, the author of Mastering Sauces! This book is full of inspired and delicious sauces like this coconut "butter," using classic South Asian flavors like

Turmeric

Turmeric gives most curry powder its rich yellow color. With a rich, resiny base flavor, it combines classically with Indian lentil and vegetable dishes. Try it in rice cooked in coc...

and

Mustard Seed - Brown

Brown and black mustard seeds can be used interchangably, and both are hotter than their yellow cousins. Brown mustard seeds offer unique culinary opportunities. Try popping them in ...

to add a little zing to coconut oil.

From the Author: "In South India, coconut oil is the cooking oil of choice. Many dishes are garnished with a drizzle of coconut oil, popped black mustard seeds, crispy fried curry leaves, and frizzled small red onions. I like to stir these wonderful ingredients together like a compound butter and spread or melt it on various foods as the whim strikes: on savory pancakes, pilafs, or grilled whole fish."

Ingredients

3/4 cup pure coconut oil
1 tablespoon

Mustard Seed - Brown

Mustard Seed - Brown

Brown and black mustard seeds can be used interchangably, and both are hotter than their yellow cousins. Brown mustard seeds offer unique culinary opportunities. Try popping them in ...
2 teaspoons

Cumin Seed

Cumin Seed

The humble cumin seed sprouts off the end of a weedy grass, and is nearly as universal a seasoning as black pepper. Pungent and earthy, the savory base of cumin is surrounded by the ...
1 cup thinly sliced shallots (about 4 large shallots)
1/4 cup fresh curry leaves, torn into pieces or 1/3 cup

Curry Leaves

Curry Leaves

Curry leaves come from an Indian tree and are traditionally used fresh, but are hard to find here in the US. The dried leaves are much milder and have a unique flavor that hints at n...

(optional)
1/2 teaspoon

Diamond Crystal - Kosher Salt

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...
1/4 teaspoon

Cayenne - Indian

Cayenne - Indian

A wonderfully fresh version of this easily recognizable ground chile that can be used in everything from curries to cocoa. Its clean heat intensifies and clarifies flavors much like ...

(optional)
1/8 teaspoon

Turmeric

Turmeric

Turmeric gives most curry powder its rich yellow color. With a rich, resiny base flavor, it combines classically with Indian lentil and vegetable dishes. Try it in rice cooked in coc...

Preparation

Heat 3 tablespoons of the coconut oil in a sauté pan or skillet over medium-high heat. Add the mustard and cumin seeds and cook until the mustard seeds pop.

Add the shallots and curry leaves, if you have them, and cook until the shallots are brown and the curry leaves have turned dark and crisp, about 6 minutes.

Put the remaining coconut oil in a bowl. Add the cooked shallot mixture, the salt, cayenne, and turmeric and stir together. Serve.

Cover and refrigerate for up to 1 week. The chilled mixture will look grainy, but it will melt evenly when heated.