East Indian Terkettes

Author: SallyK / Date: 2010-06-02 @ 04:52 am / Print Me! /

coconut-terkettes-2 This dish has an East Indian flavor and is made with fresh coconut and raw peanuts. It is nicely spicy, though you can reduce the cayenne if you like.

Serves 4-6.


  • 2 tablespoons canola oil
  • 1 onion, peeled and chopped
  • 1/2 coconut, grated flesh. Reserve coconut liquid (see tip below)
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 12 oz Terkettes, reserving broth (or use seitan)
  • 1/2 c raw peanuts or cashews
  • 1-2 limes, sliced
  • cooked basmati rice


  1. In a large frying pan, heat oil over medium heat.
  2. Add onion and fry till softened.
  3. Grate coconut on a box grater or use a food processor.
  4. Add coconut and at least 1/2 c coconut juice (or use part Terkettes broth or vegetable broth); saute for a few minutes.
  5. Mix in turmeric, cayenne pepper and salt.
  6. Add Terkettes and peanuts; stir.
  7. Reduce heat to low and cook for 15 minutes, stirring often.
  8. Serve hot on a bed of basmati rice with plenty of sliced limes for extra zest.

To crack open a fresh coconut, place it on a tea towel or newspaper on the floor. Then hit it firmly with a hammer across the middle. As soon as it starts to crack, put it over a bowl so you can drain the liquid Break the coconut into smaller pieces to make the flesh easier to remove. Carefully use a butter knife to remove the coconut by sliding it between the white flesh and the shell.