Directions

1. Remove the pre-cooked ʻUlu from the bag and square of all sides. Keep all the scrap end cuts and put them aside for the Vadouvan recipe.
2. Mix together the flour and salt, and separately mix together the panko and finely chopped herbs.
3. In separate bowls, place the eggs, flour mix, and panko herb mix.
4. First place the squared ʻUlu into the flour mix and coat well. Dust excess flour off and place the ʻulu into the egg, fully coat. Drip off all the excess egg and place into the panko mix.
5. Transfer the now crusted ʻUlu to the refrigerator and chill for one hour. (This will allow the coating to harden and make it easier to cook)
6. In a medium sized pan, heat the oil on medium low heat.
7. Place the Crusted ʻUlu into the oil and cook for 5 minutes on each side or until golden brown.
8. Remove the cooked ʻUlu and let cool. Slice to desired size.

Vadouvan

1. In a blender, blend shallots, Vadouvan, and ulu until smooth.
2. Transfer the mix to a sauté pan and cook on low to remove any water content. (This will intensify the flavors)
3. Once cooked through (about 15 minutes), add the mix to a flat sheet pan and place in the oven at 200 degrees for 40 minutes
4. Once the mix is dehydrated, add it back to the blender and add the Coconut Milk and Sugar. Blend well.
5. Remove from the blender and chill.

Mango Chutney

1. In a small heavy bottom pot, add all the ingredients and bring to a high simmer and stir occasionally.
2. Cook for 10 minutes or until the mango has become translucent.
3. Remove from the heat and cool down using an ice bath. (place product into a small container and submerge that container in a larger container with ice)