- 4 ozs Maldive fish
- 1 lb Egg plant
- 1/2 lb Capsicums
- 1 oz Ginger
- 1/4 cup Mustard
- 1/2 Bottle Coconut oil
- 1/4 Bot. vinegar
- 1 oz Dry chilies
- 2 ozs Pepper
- 1 tsp Cummin
- 1 tsp Coriander
- 2-3 Pieces Cinnamon
- 1 1/4 lb Sugar
METHOD: Grind the mustard with a little vinegar and salt. Grind chilies, Cummin, pepper and coriander in salt and vinegar + mustard. Wash the egg plant, cut lengthwise and then across. Deep fry and drain on paper. Wash the capcicums and cut lengthwise and fry in oil until golden brown and drain on paper. Fry the coarsly cut cloves of garlic with pieces of maldive fish and pieces of ginger in oil and keep separate. Mix the fried ingredients with the mustard mixture. Slice an onion finely and fry it in hot oil. When it is brown add all the fried stuff and the sugar and stirr on a low fire until the mixture thickens. When dry take off the fire, cool and bottle. This makes one bottle.
