Try this dish and your kitchen will be filled with the intoxicating aromas of Southeast Asia.
- Flavourless Vegetable Oil 1⁄2 cup
- Curry Leaves 1⁄2 oz, preferably fresh, long stems removed
- Unsweetened Dried Coconut Chips 1⁄2 cup
- Kosher Salt
- Broccoli 1 large bunch, cut into florets with 2 to 3 inches of stem attached
- Preheat the oven to 425°F.
- Meanwhile, line a plate with paper towels for draining the curry leaves and coconut chips. Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the curry leaves and fry, turning occasionally with a skimmer, for a minute or two, until crisp and shiny (dried leaves will crisp faster). Transfer to the paper towels. Fry the coconut chips, stirring constantly, for 10 to 15 seconds, just until they are an even golden brown, then spread them out on the paper towels to drain and sprinkle with salt. Reserve the oil to coat the broccoli. (The curry leaves and coconut chips can be fried a day ahead and stored between layers of paper towels in an airtight container. Store the oil in a covered container in the refrigerator.)
- Bring a large pot of water to a rolling boil over high heat and set a colander in the sink. Add the broccoli florets to the boiling water and cook for a minute or two, until the florets turn a more vivid green but retain their crispness. Drain them in the colander and pat very dry.
- Put the broccoli florets on a sheet pan, toss with 2 tablespoons of the reserved frying oil and salt to taste, and spread out on the pan. Roast for 20 to 25 minutes, until crisp and browned in parts. Put the broccoli in a bowl, add the curry leaves and coconut chips, reserving a few curry leaves and a tablespoon of the coconut chips for garnish, and toss together. Season to taste with salt. Heap the broccoli on a platter, scatter the reserved curry leaves and coconut over the top, and serve.