Bipins Tarka Coconut Dip
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Bipins Tarka Coconut Dip

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Serves 8

A traditional Gujarati yoghurt and coconut dip infused with aromatic tempered mustard seeds, touch of garlic, curry leaf and a hint of hot smoked paprika. Perfect with kebabs, bhajia, pakora or straight forward crisps or nachos. My friend Sharon and few hundreds people absolutely love it. I have served this dish with bhajia and traditional sun dried poppadums when I've cooked for large numbers of people at Hitchin Priory Hotel to Princess Helena College to Red Lion Preston Village.

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  • 500g natural yoghurt
  • 150g of Dessicated coconut
  • 1 tsp of small brown mustard seeds
  • 10 fresh curry leaves
  • 4 small dry chillies (whole)
  • 1 tbsp of sunflower oil
  • 1 clove of garlic crushed and very finely chopped
  • 3 green chillies finely chopped
  • 1 tsp of cooking salt
  • 20g of fresh coriander chopped
  • 2 tsp of ajawan seeds
  • 2 pinches of hot smoked paprika


    1. Mix the coconut, yoghurt, chopped chillies, coriander, salt, garlic together in a bowel
    2. Heat up the oil in a very small till hot, drop in the mustard seeds, whole dry chillies, curry leaves and temper for 30-60 seconds tills the mustard seeds start popping and releasing the flavours and aromas. Pour the heated mixture on to the yoghurt and coconut mix
    3. Put the mixture into 2-3 serving bowles, sprinkle the surface with ajwan seeds and a couple of pinches of hot smoked paprika and few leaves of coriander.

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