INGREDIENTS
Potatoes................6 small (peel the skins and cut in four)
Onions........................1 (sliced finely)
Green Chillies(slit whole)........4 to 8 (depending on the spice you require)
Garlic..........................6 cloves (peeled and sliced finely)
Ginger.........................1 small piece (sliced finely)
Coriander leaves.........4 tbsp chopped finely
Tomatoes....................3 (cut in four)
Tumeric powder...........1 tsp
Thin Coconut milk........2 cups
Thick coconut milk........1 cup
OR (6 tbsp of coconut milk powder mixed in 1 cup of warm water)
Maldive fish sambol ......2 tbsp (available in Sri Lanka or in any Sri Lankan shop)
OR (Maldive fish flakes along with 1 tbsp of chillie flakes)
Oil
If you cannot get Maldive fish any kind of dry or fresh fish (a little) will do
Juice of one lime (or 3 tbs from the bottled lime juice)
Coriander leaves for garnish
METHOD :
Boil the Potatoes until well cooked.
In a frying pan add the oil and put in the onions, greenchillies, garlic, ginger, coriander leaves. Fry a little and then add the tomatoes, tumeric powder and the Maldive fish and fry a little (if it is fresh fish add it at the end in the curry and keep it just for 3 minutes for the fish to cook). Add the thin coconut milk and the Potatoes and let it come to the boil. Take it off the stove and add the thick coconut milk and the lime juice.
(If you are using coconut milk powder do the same. Take it off the stove and add the coconut milk. Should not allow it to boil after adding the coconut milk.)
