- 1 medium Onion sliced
- 1 hot green pepper sliced
- 4-6 curry leaves
- 2 pieces rampe
- 2 cloves garlic
- 2 tsps Raw curry powder (see recipe for 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.