Foogath

This recipe is a family favourite, after researching online I couldn’t find a recipe similar but the word ‘Foogath’ is a term used for any vegetable dish made with coconut and curry leaves.  It is an Indian side dish, as a kid I loved it and my Nana would make it along with her curries.

It is so simple to make yet so tasty, after making it for friends here in Spain it is now regularly requested for me to bring to get together’s or BBQ’s!

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Ingredients:

1 onion finely sliced

Half a medium sized white cabbage finely sliced

Raw shrimps or baby prawns (no shells)

3 1/2 Tbsp. desiccated coconut 

1 1/2 tsp Sea Salt

2 Tbsp. Oil (I used sunflower)

Method:

Dry fry 1 Tbsp. of the coconut until toasted; set aside.

Boil or steam the cabbage to still have a bite.

In a frying pan heat, the oil and fry the onions until golden brown but not crispy.  

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Add the prawns

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Add the coconut and salt.  

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Cook the prawns until pink then add the cabbage and coat in all of the flavours.

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Serve with the toasted coconut sprinkled over the top.

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Is great as a side to a curry or with a BBQ or just eat it on its own!!

Enjoy xxx

PRINTER FRIENDLY VERSION BELOW

Foogath

  • Servings: 4
  • Difficulty: average
  • Print

2015-04-15 16.54.46-2

by Lululemonandlace

Ingredients:

1 onion finely sliced

Half a medium sized white cabbage finely sliced

Raw shrimps or baby prawns (no shells)

3 1/2 Tbsp. desiccated coconut

1 1/2 Sea Salt

2 Tbsp. Oil (I used sunflower)

Method:

Dry fry 1 Tbsp. of the coconut until toasted; set aside.

Boil or steam the cabbage to still have a bite.

In a frying pan heat, the oil and fry the onions until golden brown but not crispy.

Add the prawns, coconut and salt.  Cook the prawns until pink then add the cabbage and coat in all of the flavours.

Serve with the toasted coconut sprinkled over the top.

Lulu xxx

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