2 tbsp roasted fenugreek (soaked for 1 hour) Mustard powder Salt Black pepper Umbalakada (optional) Turmeric Miti Kiri Diya Kiri Garlic Red or green Chiles Rampe about 8 or so, 1 tbsp Cinnamon bark 1 inch 7 pieces Curry leaves 15 Half a lemon White onions 1. In a pan with fenugreek soaked in about a cup of water, add curry leaves, onion, minced garlic, rampe, green Chiles and cinnamon. 2. Add 1/2 tsp mustard powder, 1 tsp turmeric, 1 tsp salt, 1tbsp umbalakada. Add 1/2 cup of thinned coconut milk, diya Kiri. Mix with a spoon. 3. Cover and Boil for 10 minutes. 4. Add in the thick coconut milk, keep stirring otherwise the milk will congeal, don't cover with a lid. Let it come to a boil, stirring continuously and then turn off the stove. 5. Add in lime juice. About 1-2 tbsp. Stir it into the curry quickly otherwise the water and coconut milk might separate. Add in some black pepper.
Chef I love your recipes n it’s so easy to cook I will be in Melbourne around October 7th I would like to visit you n can you please provide your restaurant address. Will come with few friends Thank you chef
