These delicious turnovers have buttery, tender crusts with yuca mashed into it and a rich filling that balances the flavors of garlic and shrimp, coconut and chillies, lime and cilantro so none of them overpower the rest.
A three-ingredient recipe that goes in the crock-pot and can be made overnight or ahead to have enough for a week of breakfasts (for me anyway). Plus it recreates a dish I’ve been craving for a while.
This unusual, colorful dish is one you can mix up in 10-15 minutes (depending on how fast you chop an onion). If you keep canned coconut milk and pineapple on hand, this is also an easy pantry dish, though it does taste extra special with fresh pineapple.
Dhal is a staple side dish in both Indian and Sri Lankan cuisines, as simple and ubiquitous as mashed potatoes in the US. I like this Sri Lankan version because the coconut milk adds a lot of creamy richness to it and it includes several versions for people who like it spicy or mild.