A sort of dry salsa, this is meant to be served with an Indonesian or Malaysian curry. In fact, it looks absolutely beautiful on any drab coloured curry, and the crunchy texture and fresh flavours would lift even a takeaway to another gastronomic level.

a bunch of watercress, washed and trimmed

2 tbsp freshly grated coconut (or desiccated coconut)

1/2 small red onion, finely chopped

1 green chilli, deseeded and chopped (optional)

1 tsp lime juice

Chop the watercress finely and mix thoroughly with the other ingredients.