Indian Coconut Roll

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Dice the toast and mix with 5 - 6 tablespoon coconut milk. Slit the peppers lengthways and remove the kernels (be careful not to get your fingers in the eyes!), Dice finely. Peel and finely dice a piece of ginger (to taste).
Rub the peel of half a lemon and squeeze out the juice from half. Put aside.
Carefully knead the minced meat, egg, lemon zest, ginger, honey, mustard, coconut bread and diced pepperoni together. It is best not to add all the pepper cubes immediately. First start carefully and season again and again. In the end it becomes too hot for the personal taste sensation and that would be a shame!
Preheat the oven to 200 ° C.
Shape the dough into a roll and place in a greased roaster.
Cook in the oven at 200 ° C for 50 - 60 minutes.
In the meantime, peel the onion and dice it finely. Drain the peaches while collecting the juice. Dice half of the peaches and cut the other half into wedges.
After 30 minutes add the peach cubes, the juice, onion cubes, curry, stock and the remaining coconut milk to the roast in the roasting pan.
At the end of the cooking time, take the roasting pan out of the oven and take the roast out of the roasting pan and place it on a cutting board or on a plate. Cover with aluminum foil.
Bring the sauce to the boil and puree it carefully. Season with salt, pepper and lemon juice and then fold in the peach wedges.
Cut the roast into attractive slices and serve with the sauce.
Tip:
Rice goes best with it. I mostly use basmati rice.

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