Serunding Coconut or Serunding Kelapa as it’s known in Malaysia is slightly spicy (to me then 🙂 ); is used as a side dish and served in many ways. It’s delish sprinkled on rice or noodles, even congee or rice porridge, as spread on bread or tortilla wraps.. 🙂

Serunding KelapaRecipe adapted from Sasha


  • 3 cups desiccated coconut – dry-fried till a light golden, set aside
  • 1 tbsp fish curry powder
  • ¼ cup concentrated tamarind paste
  • 2½ tsp salt or to taste
  • 1½ tsp sugar or to taste

Ingredients to be ground into Paste:

  • 3 tbsp dried shrimps, rinsed & dried
  • 2 cloves garlic, peeled & roughly chopped
  • 2 large onions, peeled & roughly chopped
  • 3 stalks lemongrass, white & light green parts – thinly sliced
  • 1 small knob galangal
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder
  • 1 tsp coriander powder
  • 2 tbsp chilli powder
  • 2 tbsp vegetable or sunflower oil


  1. Heat a large pan or a wok with 2 tbsp vegetable or sunflower oil and stirfry Paste Ingredients till fragrant, abt 8-10 mins.
  2. Add in fish curry powder and continue stirfry, abt 2-3 mins.
  3. Add tamarind paste, salt & sugar (or to taste) and continue stirfrying till slightly dry, abt 5 mins (or as long as required till slightly dry).
  4. Then add in desiccated coconut and continue stirfrying till slightly dry, abt 5 more mins.
  5. Remove from heat.

Serunding Kelapa 2

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