
[
b]Garnishes[/b]
1 cucumber, about 200g, seeded and finely diced
3 tomatoes, about 400g, seeded and finely diced (reserve the seeds /pulp for use in the curry
1 boiled egg (unshelled per person)
2 spring onions, about 360g, topped, tailed and sliced thinly on the diagonal
2 ripe plantains, about 450g, peeled, diced and deep fried
20g grated fresh coconut (or reconstituted desiccated coconut. Grated roasted coconut may also be used)
50g sultanas (soak in warm water to plump them up)
2 tablespoons finely ground crayfish
3 Scotch Bonnet chillies, about 25g, finely chopped
Other ideas for garnishes include:Diced pineapple
Ground ginger
Fried onions
Chopped tomato
Bananas sliced into rings (squirt some lemon or lime juice over them to prevent discolouration)