1 clove Garlic, crushed 5-6 Curry leaves & Rampe pieces (optional) 1/2 tsp Fenugreek seeds 1 tbs Raw curry powder (see recipe for raw curry powder) 1/4 tsp Turmeric 1/2 Cup thick Coconut milk (or fresh milk) 1 tbs Vegetable oil Salt and Lime juice to taste
METHOD :
- Heat oil in a saucepan. - Add onions, green chilies, garlic and curry leaves. - Fry until the onions are golden brown. - Add the curry powder, salt, turmeric and fenugreek seeds. - Stir and fry for 2-3 minutes. - Add the cut beans and mix well until beans are well coated with the curry powder mix.
- Reduce heat and allow the beans to cook.
- Add the coconut milk (or fresh milk) and allow tho simmer for a
few more minutes.
- Add a dash of lime juice.
- Taste and adjust salt.
COCONUT SAMBOL INGREDIENTS:
2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup of warm
water and mix well to moisten the desiccated coconut).
2 small pearl onions or shallots, sliced.
1 small green chile, sliced.
1 clove garlic, sliced.
1-2 tsp Hot red chile powder.
1 tsp Salt.
1-2 tsp Maldive fish (optional).
1 medium lime.
METHOD:
- Grind or chop all ingredients except coconut, in a grinder or chopper
(a mortar & pestle can also be used).
- Once the ingredients are crushed and mixed thoroughly, add the
coconut.
- Continue to grind until the coconut turns evenly red and all
ingredients are well mixed. (This can also be done with fingers).
- Squeeze half a lime. Mix well.
- Taste and adjust salt & lime.
- Serve with rice and curries.
LUNU MIRIS INGREDIENTS
1 Small Onion sliced
3 tablespoonfuls of red chili powder
1 tbs. crushed Maldive fish
Salt to taste
Lime juice (one lime)
METHOD: Mix the sliced onion, chili powder, salt and Maldive
fish. Add lime juice and mix thoroughly. Serve
with Indhi Appa (String Hoppers) and curry.
MALU ABULTHIYAL INGREDIENTS
2 lbs Fish (Halibet, Salmon or Tuna)
10-15 pieces Goraka
1 1/2 tbs Salt
1 1/2 tbs ground black Pepper
1/4 tsp Turmeric powder
1 sprig Curry Leaves
1-2 pieces Rampe
2 pieces Cinnamon
2 cloves Garlic (crushed)
1/2 tsp roasted Curry powder
1 cup water
METHOD:
- Wash and cut the fish into 15-20 pieces.
- Place the goraka pieces in a saucsepan, add a little water to cover
and simmer for about 5-10 minutes (until the goraka is soft).
- Add salt, pepper, chili powder, tumeric, curry powder to the fish
pieces and mix well (until all the pieces are well coated).
- Drain the goraka pieces and crush into a coarse paste.
- Mix the paste with the drained water and add to the fish, mix well.
- Arrange the fish in a shallow pan and pour the liquid over the pices.
- Wash the mixing bowl with 1 cup water and pour over the fish.
- Swirl the pan to coat the pieces with the liquid.
- Add the curry leaves, rampe, cinnamon & crushed garlic.
- Cook over slow heat until the fish is done.
- For a completely dry dish, transfer the fish and thick gravy into an
oven proof container and leave it in a warm oven until completly dry.