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Recipes with coconut vinegar

3 recipes that use coconut vinegar, with photos, step-by-step instructions and cook times. The quickest, Tuna kinilaw, takes 20 minutes. It is most often cooked with ginger, coconut oil and coriander.

Run out of coconut vinegar? Lemon juice, same amount.

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Kerala duck roast

Christmas morning in Kuttanad and Kottayam often begins after midnight Mass with palappam and a dark, glossy tharavu roast. Ducks are raised along the Kerala backwaters, and Syrian Christian families save this dish for feast days. Duck is a richer, firmer bird than chicken: here it is cut into curry pieces, marinated with pepper, turmeric and vinegar, pressure-cooked until tender, then roasted in coconut oil with masses of onion, ginger, garlic and green chilli, coriander and plenty of black pepper, before thick coconut milk softens the heat. Cook the duck right through until tender, and for safety until 74 °C in the thickest pieces. The finished roast should be thick and clinging rather than soupy. Serve with appam, idiyappam or crusty bread, with a vegetable stew on the side. Common mistake: leaving all the duck fat in; skim the rich fat off the cooking liquid or the roast turns greasy. Chef's tip: keep the skimmed duck fat in the fridge and use a spoonful to fry potatoes.

120 minIndianMeatGluten free
by KrazyBadal 0 views

Ambot tikSour-hot fish curry

Ambot tik means sour and spicy in Konkani, and that is exactly what this Goan Catholic curry is: firm fish, often shark or catfish in Goa (any firm white fish or kingfish at home), in a thin, brick-red gravy of Kashmiri and hot chillies ground with garlic, cumin, turmeric and vinegar, soured further with tamarind and kokum. It is a weekday lunch with rice, and many say it is better the next day. The common mistake is boiling the fish hard once it goes in, which breaks it into flakes before it reaches the plate. Fish is done when the flesh is opaque all the way through and flakes when pressed. Chef's tip: marinate the fish in salt and turmeric in the fridge for 15 minutes; it firms the flesh and seasons it to the bone.

45 minIndianFishGluten freeSpicy
by KrazyBadal 0 views

Tuna kinilawRaw tuna in vinegar

Kinilaw is the Visayas and Mindanao way with very fresh fish: raw cubes of tuna or Spanish mackerel (tanigue) cured briefly in coconut or palm vinegar with ginger, red onion, chilli and calamansi. In General Santos, the tuna capital, and on the beaches of Cebu and Siargao, it is made minutes after the catch and eaten as pulutan or a starter on hot afternoons. Please note: the fish is not cooked by heat; the vinegar only firms it and turns it opaque, and it does not kill all bacteria or parasites. Use only sashimi-grade fish that has been frozen to kill parasites, and pregnant women, young children, older people and anyone with a weakened immune system should not eat it. Chef's tip: pour a first splash of vinegar over the fish and drain it off, then dress it; this 'washing' firms the surface and keeps the flavour clean.

20 minFilipinoFishGluten free
by KrazyBadal 0 views

Goes well with coconut vinegar