- 1 coconut
- 1 lemon
- 1 chilli
- A pinch of curry leaves
- A head of broccoli
- 1 tsp curry powder
- A large handful of coriander
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Tea towel
- Frying pan or wok
Pierce a short skewer through the holes in the top of the coconut and shake the water into a glass. Strain it into a jug and set aside.
Wrap the coconut in a clean tea towel. On a hard surface (a paving slab outside, for example), use a hammer to crack the shell a few times. Prise the coconut flesh from the shell with the tip of a small knife or butter knife. Discard the shell.
Halve the coconut and pop half in the fridge to grate into curries or over a freshly baked cake. Shave the edges of the remaining coconut half using a veg peeler. Toast the coconut flakes in a dry pan for 3-4 mins till golden.
Peel strips from the lemon using a veg peeler, then slice the peel into thin strips. Slice the chilli thinly, flicking out the seeds for a milder heat.
Heat a pan. When warm, pour in 1 tbsp olive oil. Add the lemon peel, sliced chilli and curry leaves with a pinch of salt. Fry for 2 mins till crispy. Pour the crispy aromatics along with the oil into a small jug. Remove the pan from the heat.
Juice the lemon into the jug with the flavoured oil. Pour in 50 ml coconut water. Whisk this together. This is your dressing. You can drink any leftover coconut water or pour it into curries.
Cut the florets from the broccoli and thinly slice them. Slice the stalk as thinly as possible.
Heat the pan you used to cook the lemon and chilli. When warm, throw in the broccoli (no oil is needed). Cook for 3-4 mins till the broccoli is lightly charred. Dust over 1 tsp curry powder and cook for 1 min, stirring. Pour in the dressing, toss together, then tip into the bowl with the toasted shaved coconut.
Roughly chop the coriander leaves and stalks. Toss through the coconut and broccoli. Serve warm or cold.