| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
|
Main dish |
1 |
Servings |
INGREDIENTS
| 450 |
g |
Onions |
| 6 |
|
Cloves garlic |
| 2 |
sl |
Ginger |
| 4 |
|
Cardamoms |
| 4 |
|
Cloves |
| 100 |
ml |
Oil |
| 50 |
g |
Tamarind |
| 100 |
ml |
Thin coconut milk |
| 1/2 |
ts |
Chilli powder |
| 2 |
ts |
Paprika |
| 10 |
g |
Maldive fish or 50 g dried prawns sprig curry leaves juice 1 lime |
| 5 |
|
Cm cinnamon stick |
| 100 |
ml |
Thick coconut milk |
| 2 |
ts |
Salt |
| 2 |
ts |
Sugar |
INSTRUCTIONS
Slice the onions finely and chop the garlic and ginger. Bruise the
cardamoms and cloves. Heat the oil in pan and fry the onions, garlic and
ginger. When golden brown remove, drain and set on one side. Drain excess
oil from the pan. Squeeze the tamarind into the thin coconut milk and add
to the pan to- gether with the chilli powder, paprika powder, maldive fish,
curry leaves, lime tuice, cinnamon stick, thick coconut milk and salt. Heat
and allow to simmer for 5-8 minutes. Add the fried onion, garlic and
ginger and cook for a further 2 - 3 minutes. Stir in the sugar and remove
from the heat. Discard cinnamon stick before serving.
Note: If maldive fish are not available, wash and soak the dried prawns
until they are soft, then stir fry in oil before using. From "A taste of
Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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