1/2 cup toasted, unsweetened, shredded dried coconut
3 tablespoons coarsely chopped fresh cilantro
Freshly ground black pepper
Whisk together the yogurt, olive oil, lemon juice, curry powder, ginger, and shallot in a medium, nonreactive bowl until smooth.
Add the remaining measured ingredients, season with salt and pepper, and stir until evenly combined.
Beverage pairing:Lustau Los Arcos Dry Amontillado, Spain. Though it’s not an obvious pairing, dry amontillado sherry from the south of Spain is a great match for curry. Its nuttiness and honey flavor (without the sweetness) just seem to merge perfectly with the earth tones of curry. Chill the wine and drink it in small quantities, as it’s fortified.