400 g of GALLO tallarines
2 glasses of stock
1 small onion
1 small apple
1/2 a coconut
Salt and pepper
Cook the tallrines in 4 litres of boiling water until al dente. Strain them and set aside.
To make the sauce, first boil the chopped half coconut with a glass of water until it thickens. Strain and save the liquid.
In a pan, fry the finely chopped onion.
When golden, sift in 1 teaspoon of curry powder and 1 teaspoon of flour.
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.
Season and add a teaspoon of lemon juice.
Pour the sauce over the tallarines.