CHUTNEY DE BACALHAU
Codfish chutney
Chutney de Bacalhau, adapted from Maria Celestina de Mello e Senna. Click HERE to read the original recipe.
1½ lb | 680g bacalhau, shredded
1 onion chopped
½ dried onion
spring onion, chopped
½ coconut
1 tsp turmeric
pepper to taste
Grate and scald the coconut in ½ litre of boiling water. Squeeze it to extract the coconut milk it by hand, with a wooden spoon or in a muslin bag, then strain the milk.
Cook and shred the bacalhau, then place it in the oven for ten minutes to dry it.
Sauté the chopped onion, dried onion and spring onion and turmeric in lard, stirring constantly.
Add the shredded bacalhau and pepper, then half a cup of coconut milk.
Cook until dry. Add one or two peppers or half a chili.
Serve hot.