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Tempered Radish Raabu

Tempered Radish Raabu


1 tablespoon vegetable oil
1 onion, sliced
1 sprig curry leaves, leaves picked
2 small green chillies, sliced
450 g (1 lb) red radish, peeled and grated
1-2 teaspoons lime juice
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoons red chilli powder
2 teaspoons Maldive fish flakes (optional)
1 teaspoon chilli flakes
1/4 teaspoon ground turmeric
Salt, to taste
150 ml (5 fl oz) coconut milk


Heat the oil in a frying pan over medium heat, then add the onion, curry leaves and green chilli and cook until the onion is golden.

Add the radish, lime juice, coriander, cumin, chilli powder, fish flakes, chilli flakes and turmeric, season with salt and stir well.

Cook for 2-3 minutes over high heat, then reduce the heat to low and cook until the radish is tender.

Stir through the coconut milk towards the end.


Experience and imagination is what I used to come up with these recipes, along with a lot of local knowledge. Talking to people is the best was to discover their passion, and when it comes to food, passion is everything. For filming, I made a point of arriving at each destination with only my knives and a chopping board. All of the ingredients I used were from the region. It was a challenge sometimes but it made me aware what a large percentage of the world's population goes through every day.

Credits: 'My Feast', Peter Kuruvita. Hardie Grant Books

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