Serves: 8 / Prep time: 30 minutes
1 big onion sliced very thin
14 curry leaves, chopped
1 Scotch bonnet (Githeyo mirus) or 7 roasted dry red chilies, chopped
150 to 170 grams Rihaakuru
800 ml thick coconut milk
Juice of 1 lime
1 teaspoon salt
1-Into rihaakuru add a little bit of coconut milk and stir to mix well, set aside. It will be easy to mix with rest of ingredients later.
2-In to a bowl add onion, chilies, curry leaf, salt and lime juice. Using your fingers crush the onions and chilies until mushy.
3-Add rihaakuru mixture mix with the onion mixture, into this add coconut milk and stir to mix everything well.
4-Taste and balance the taste to your taste buds.