members recipes

Ingredients
½ cup ( 100g) Red lentils
½ scotch bonnet , quartered or
3-4 green chillies slit
1 small onion , sliced
2 garlic cloves, sliced
Small piece ginger crushed
1 sprig curry leaf
4 bilimbi , quatered or 1 small green mango sliced thin
1 inch piece cinnamon
4 cardamon, ends snipped off
1 rampe leaf , cut into about 2 inches
¼ tsp Tumeric
1 Maldivian Smoked tuna (30g) , cut into thin slices,
Salt
250 ml thin coconut milk
¼ cup thick coconut milk

Method
1.Wash lentils, boil till soft, remove the scum that forms on top while cooking. Once cooked , remove excess water. Place the lentils back in the pot.

2.Mix tuna , chillies, curry leaves , rampe, bilimbi , cinnamon and cardamom.

3.Add into the lentils and give it a stir. Add tumeric, salt and
thin coconut milk, place it back over a medium heat and cook ,
uncovered , for about 5 minutes.

4. Stir occasionally. Bring the heat down to low and add thick coconut milk.

5. Cook for a further 2 minutes . Taste, add salt if necessary .


Serve with rice or roti :thumbsup:

[i]Note,: if you don’t have bilimbi or mango squeeze ¼ lime just before switching off heat.
You can make this completely vegetarian by omitting the tuna. Or u can use canned tuna , well drained .[/i]