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.



Leave a Reply

Your email address will not be published. Required fields are marked *