INGREDIENTS
1 medium Onion sliced
1 hot green pepper sliced
4-6 curry leaves
2 pieces rampe
2 cloves garlic
2 tsps Raw curry powder
1/8 tsp. Turmeric powder
1/8 tsp. finely ground, dry mustard
1/2 tsp. fenugreek seeds
1 tsp Salt
1 tsp medium tomato (cut into pieces) or 1/4 cup canned tomatoes
1 tsp Maldive fish (optional)
1 cup water
2 cups thick Coconut milk
METHOD
Take all ingredients (except coconut milk) into a saucepan and cook on slow heat.
When the onions are soft and tomatoes are cooked, add coconut milk.
Allow to simmer while stirring for a little while.
Do not let the mixture boil. Take off heat, adjust salt and add a squeeze of lemon juice.
It is important to keep stirring after adding coconut milk to prevent the milk from coagulating.
