In the Oberoi Hotel in Delhi I had something very similar to this served with some tandoori prawns for lunch one day. It was served with the lightest naan bread I have ever eaten, I will never forget it.
150g desiccated coconut
150g fresh coriander, washed including stalks
5 cloves garlic, peeled and roughly chopped
1 tbsp any sugar
juice 2 large limes
2 tbsp chopped fresh red chilli
2 tbsp any oil
Place the coconut into a shallow saucepan and gently toast over a medium heat until golden brown.
Next place the coconut, coriander, garlic, sugar, lime juice, chilli, oil into a food processor.
Blitz until, you have nice puree bit don’t go mad. Yi may need to add a little water to get things going.
Once pureed spoon into a bowl and season with salt.