Braised pointed cabbage with curry coconut sauce

Remove the outer leaves from the pointed cabbage. Cut the coals into 6-8 parts and remove the hard core.

Slice the garlic. Heat the oil in a frying pan and gently fry the garlic and curry paste for 1 min.

Put the cuts of cabbage in a pan and cook gently for 2 minutes per side. Sprinkle the cabbage with salt and add a small splash of water.

With the lid on the pan, simmer the cabbage slowly in 10-15 minutes.

Place the pointed cabbage slices on warm plates and keep warm under aluminum foil.

Stir the coconut milk through the chilled water and reduce to a thick sauce on a high heat. Season with salt and pepper.

Slice the coriander and peel the pistachio nuts.

Stir in half of the coriander. Spoon the sauce over the pointed cabbage and sprinkle with the pistachio nuts and the rest of the coriander.