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Coconut Chutney's Cooling Effect

Palauan food, at least the dishes I selected, were a blend of spicy and sticky and in need a cooling counterpart. Fresh coconut chutney was the perfect foil.

2 cups freshly grated coconut
1 cup fresh cilantro, roughly chopped
3 tbsp lemon juice
1 tbsp freshly grated ginger
sea salt to taste
Method:
Combine ingredients and keep in fridge until ready to serve. Will keep for 1-2 weeks.

Lentil and Potato Curry
2 Tbsp olive oil
1 small onion, chopped
½ tsp turmeric
½ tsp cumin
½ tsp mustard seeds
¼ tsp fenugreek seeds
1 cinnamon stick
6 cloves
4 cardamom
4 cloves of garlic, minced
3 small chillies, minced
1 tsp freshly grated ginger
2 tsp curry powder
1 cup dry lentils
2 potatoes, peeled and chopped
salt to taste
1 tomato, chopped
3 cups water

Directions
In a medium size pot, heat the olive oil then add the onions, cumin, mustard seeds, fenugreek seeds, cinnamon, cloves, and cardamom. Cook over medium heat, stirring for one minute. Add the minced garlic, tumeric, chillies, ginger and curry powder. Stir and cook for another minute. Add the lentils, potatoes, salt and water. Stir and cover. Simmer for 30-40 minutes, until the lentils and potatoes are both tender, adding water if necessary. Add tomatoes and cook for 10 minutes more. Serve with rice.

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