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East Indian Terkettes

East Indian Terkettes This dish has an East Indian flavor and is made with fresh coconut and raw peanuts. It is nicely spicy, though you can reduce the cayenne if you like.

Serves 4-6.


  • 2 tablespoons canola oil
  • 1 onion, peeled and chopped
  • 1/2 coconut, grated flesh. Reserve coconut liquid (see tip below)
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 12 oz Terkettes, reserving broth (or use seitan)
  • 1/2 c raw peanuts or cashews
  • 1-2 limes, sliced
  • cooked basmati rice


  1. In a large frying pan, heat oil over medium heat.
  2. Add onion and fry till softened.
  3. Grate coconut on a box grater or use a food processor.
  4. Add coconut and at least 1/2 c coconut juice (or use part Terkettes broth or vegetable broth); saute for a few minutes.
  5. Mix in turmeric, cayenne pepper and salt.
  6. Add Terkettes and peanuts; stir.
  7. Reduce heat to low and cook for 15 minutes, stirring often.
  8. Serve hot on a bed of basmati rice with plenty of sliced limes for extra zest.

To crack open a fresh coconut, place it on a tea towel or newspaper on the floor. Then hit it firmly with a hammer across the middle. As soon as it starts to crack, put it over a bowl so you can drain the liquid Break the coconut into smaller pieces to make the flesh easier to remove. Carefully use a butter knife to remove the coconut by sliding it between the white flesh and the shell.

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