Originally Posted by Yakuta
Hi good to know you can be creative with it. I guess it's just a standard Indian chutney but a lot of folks don't know about it since the chutneys in the west are not very authentic to their Indian counterparts.
Anyway, it goes well with fish and poultry as well. You can add a little to chicken or top a grilled chicken or beef or fish peice with it and you will see the flavors explode in your mouth.
Good thing is that there is no oil except from the coconut which some say is not that great for you but hey I happen to love coconuts and everything in moderation is good.
Yakuta, we made the coconut "chutney" with coriander leaves the other day and we loved it!! We wanted to couple it with a good swordfish steak but we didn't get to the market early enough and all the nice fish were finished, so we opted for plan B, grilled chicken with couscous. We blended in the chutney with couscous, topped it with sliced grilled chicken breast and garnished it with extra chutney, it was delicious!! Now we can't wait to try it with a fish steak!!
Also we came up with a brilliant repartoire which is also very pretty to look at. We just kinda winged it and named it "Fish Mimosa"
We used a fish called "spatola", I am not sure what it is called in English but a whitemeat fish with very firm flesh. We made it into strips (or they turned into that way rather... while Cris was preparing the fish---strictly his job---the deboning process got complicated and it became bunch of small pieces...), we breaded them and fried it. Separately we cooked the fresh coconut flakes with lemon zest in butter, with a touch of saffron, and dressed the piping hot fish. We definetely impressed ourselves!!
We are fastly becoming coconut specialists