|
Ingredients
|
Quantity
|
|
Meat
|
680gms
|
|
Coconut
|
¼
|
|
Coriander leaves
|
1 bunch
|
|
Onions
|
2
|
|
Salt
|
to taste
|
|
Lemon
|
½ - 1
|
|
Fat or oil
|
60gms
|
|
Ginger
|
5 sq. cm. (2 sq”) piece
|
|
Garlic
|
8 – 10 cloves
|
|
Fennel
|
a little
|
|
Green chillies (large)
|
6
|
|
Potatoes (if required)
|
|
Grind coconut to thick paste. By adding water extract about
half glass milk. Grind 3 green chillies, fennel, turmeric, 7 – 8 garlic cloves,
2.5 sq. cm (1 sq.”) piece of ginger and some coriander leaves to a fine paste.
Cut up remaining 3 green chillies, 2.5 sq. cm. (1 sq.”) ginger and coriander
leaves and keep aside. Heat fat and add 2 - 3 bruised garlic cloves, 2 finely
chopped onions and cook till soft. Add meat, salt and chopped chillies, ginger
and coriander. When water has evaporated, pour in coconut milk and a little
water and cook till ready. Potatoes may be added. Serve with a cut lemon.
