Green Sheeba Recipe

Prepare herbs and coconut

Rinse cilantro and mint thoroughly to remove grit. Roughly chop herbs and measure out the coconut meat or shredded coconut. If using fresh young coconut, chop into small pieces so it blends easily.

Blend base

In a blender or food processor, add cilantro, mint, coconut, yogurt, green chiles (start with 1 and add more to taste), garlic cloves, ginger, lime juice, oil, salt and sugar. Pulse until smooth. Scrape down sides and add 1–2 tablespoons water if mixture is too thick. Blend to a pourable, bright green sauce with a creamy texture (about 30–60 seconds). Taste and adjust salt, lime or chile heat.

If using tofu

Press tofu for 15–30 minutes to remove excess moisture (if not already pressed). Cut into 1-inch cubes. Toss tofu gently with 1/4 teaspoon salt, 1/4 tsp turmeric, 1/4 tsp cumin and 1/4 tsp coriander. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tofu cubes and pan-fry until edges are golden and crisp, about 8–10 minutes, turning occasionally. Remove from pan and set aside.

If using chicken

Pat chicken pieces dry and toss with 1/2 teaspoon salt, 1/2 tsp turmeric, 1/4 tsp cumin, 1/4 tsp coriander and 1/4 tsp black pepper. Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until cooked through and lightly browned, about 6–8 minutes depending on piece size. Reduce heat if browning too quickly. Remove from heat and set aside.

Combine protein with sauce

Return the cooked tofu or chicken to the skillet on low heat. Pour 2/3 of the green sheeba sauce over the protein and gently stir to coat. Simmer on low for 3–5 minutes so flavors meld and sauce warms through. Taste and adjust seasoning (salt, lime, or a pinch of sugar). Reserve remaining sauce to drizzle when serving or thin for use as a condiment.

These spices were used to lightly season the protein before cooking. If you prefer a spicier or more aromatic dish, toast the ground cumin and coriander briefly (in a dry skillet for 30 seconds) before adding to the protein to release oils. Mix into the protein as described in the previous section.

Transfer the sauced protein to a serving platter or shallow bowl. Spoon any remaining green sheeba sauce over the top. Scatter thinly sliced red onion, chopped nuts, and extra cilantro over the dish. Serve immediately with lime wedges and steamed rice or warm flatbreads. Pass the reserved sauce at the table for extra brightness.