Tallarines with curry sauce



400 g of GALLO tallarines

2 glasses of stock

1 small onion

1 small apple

1 lemon

Wheat flour

Olive oil

1/2 a coconut


Salt and pepper


Step 1

Cook the tallrines in 4 litres of boiling water until al dente. Strain them and set aside.

Step 2

To make the sauce, first boil the chopped half coconut with a glass of water until it thickens. Strain and save the liquid.

Step 3

In a pan, fry the finely chopped onion.

Step 4

When golden, sift in 1 teaspoon of curry powder and 1 teaspoon of flour.

Step 5

Add the grated apple, 2 glasses of stock and coconut syrup to the mixture and let it cook for half an hour over a low heat.

Step 6

Season and add a teaspoon of lemon juice.

Step 7

Pour the sauce over the tallarines.

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