Spicy coconut and chilli Brussels sprouts

Serve this spiced up version of Brussels sprouts with steamed firm white fish fillets or barbecued chicken breast fillets.

Recipe «Spicy coconut and chilli Brussels sprouts» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp coconut oil, 1 brown onion, halved, thinly sliced, 1 tsp sea salt, 2 garlic cloves, crushed, 3cm piece fresh ginger, peeled, finely grated , 1 long green chilli, seeded, thinly sliced, 1 tbsp garam masala, 1 tsp ground turmeric , 1/3 cup shredded coconut, Fresh coriander leaves, to serve.

Ingredients:

• 1 tbsp coconut oil 
• 1 brown onion, halved, thinly sliced 
• 1 tsp sea salt 
• 2 garlic cloves, crushed 
• 3cm piece fresh ginger, peeled, finely grated 
• 1 long green chilli, seeded, thinly sliced 
• 1 tbsp garam masala 
• 1 tsp ground turmeric 
• 1/3 cup shredded coconut 
• Fresh coriander leaves, to serve 

Instructions

1. Cook Brussels sprouts in a saucepan of boiling water for 3 minutes or until bright green and tender. Drain well.
2. Heat coconut oil in a frying pan over high heat. Add onion and salt. Cook for 5 minutes or until softened. Reduce heat to medium. Add garlic, ginger, chilli, garam masala and turmeric. Cook for 2 minutes, stirring constantly, or until fragrant.
3. Add shredded coconut and Brussels sprouts. Stir to combine. Cook for 5 minutes or until sprouts are golden and crisp. Serve sprinkled with coriander leaves.