Try this Coriander Sauce recipe, or contribute your own.
Suggest a better description1. Infuse the coconut in 300ml (1/2 pint) boiling water for 20 minutes before straining it off. 2. Then blend the peanuts, spices and chopped coriander in the liquid. 3. Melt the butter or margarine and cook the onion gently in it until it is completely soft. NOTES : You can use this sauce to pour over lightly steamed vegetables, served either warm or cold and in any combination you desire. Use this method to make a basil sauce as well, and try it with a lightly grilled fish and baked tomatoes, to serve 4 people.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 4 servings | ||
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Calories: 61 | ||
Calories from Fat: 31 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.9mg | 0 % | |
Potassium 88.4mg | 2 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 6.7g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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