Crispy coconut and onion garnish
One cup grated coconut.
One finely slivered shallot.
Two TBS. lime juice
One TBS. amber fish sauce.
One Tsp. sugar.
A few drops Louisiana hotsauce.
Pinches ground coriander and turmeric.
Mix it all together well. Let stand an hour or two. Spread thinly on an oiled baking tray, and toast it for two hours at slightly below 300 degrees Fahrenheit. If necessary, decant it to a skillet and toast it golden brown afterwards by hand. Keeps for a few weeks.
Use it to add textural excitement on top of curries.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/feeling-pleasantly-antique.html.