South Asian Coconut Butter

If you love sauces, and want to try something new, check out Mastering Sauces by Susan Volland. This book is full of inspired and delicious sauces like this coconut "butter," using classic South Asian flavors like Turmeric and Brown Mustard Seed to add a little zing to coconut oil.

From the Author: "In South India, coconut oil is the cooking oil of choice. Many dishes are garnished with a drizzle of coconut oil, popped black mustard seeds, crispy fried curry leaves, and frizzled small red onions. I like to stir these wonderful ingredients together like a compound butter and spread or melt it on various foods as the whim strikes: on savory pancakes, pilafs, or grilled whole fish."

Ingredients

3/4 cup pure coconut oil
1 tablespoon Brown Mustard Seed
2 teaspoons Cumin Seed
1 cup thinly sliced shallots (about 4 large shallots)
1/4 cup fresh curry leaves, torn into pieces or 1/3 cup dried curry leaves (optional)
1/2 teaspoon Kosher Salt Diamond Crystal
1/4 teaspoon Indian Cayenne (optional)
1/8 teaspoon Turmeric

Directions

Heat 3 tablespoons of the coconut oil in a sauté pan or skillet over medium-high heat. Add the mustard and cumin seeds and cook until the mustard seeds pop. Add the shallots and curry leaves, if you have them, and cook until the shallots are brown and the curry leaves have turned dark and crisp, about 6 minutes.

Put the remaining coconut oil in a bowl. Add the cooked shallot mixture, the salt, cayenne, and turmeric and stir together. Serve.

Cover and refrigerate for up to 1 week. The chilled mixture will look grainy, but it will melt evenly when heated.

Tags: Cayenne Cumin Indian Mustard Seeds Sauces Turmeric