Serundang (Condiment to Serve with Curry)
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 4-oz. can shredded coconut
4 tbsp butter
4 tbsp brown sugar
1 8-oz. can salted peanuts or less
1 tsp powdered coriander
1/2 tsp powdered cumin
1 - Brown coconut lightly in butter.
2 - Add sugar.
3 - Stir and mix well.
4 - Add seasonings and peanuts.
5 - Stir to make all hot.
6 - Let cool.
7 - Serve as one of many condiments which add flavor to a curry of chicken or lamb.
This recipe makes 8 or more heaping tablespoons, enough for 8 servings.
Double for large party. Use ground peanuts if you prefer.