Kirugarudhiya ( yellow curry)

1. Mix onion, fish, tumeric, whole spices, curry leaves, rampe, chillies , billinbi ginger , garlic , salt, and vegetable that you are using in a pot.
2. Add thin coconut milk, place over medium heat .
3. Simmer till vegetables are tender , do not let the coconut milk boil as it might curdle . If liquid reduces add add a little thin coconut milk .
4. Add thick coconut milk, stir and simmer for a minute . Taste , adjust salt if necessary , and switch off heat.

Serve with plain rice with a salad and fihunumas, yummm!!!


[b]Note [/b]: - [i]if bilinbi or mango is not available squeeze a little lime juice , about ½ lime just before switching off the heat.
- If you don’t have Maldivian smoked tuna , omit fish altogether or use canned tuna chunks well drained but add after the vegetables are cooked , mix in carefully so you don’t flake the chunks .[/i]
[u]I have noticed that there is a difference between commercially available coconut milk. Fresh coconut milk both thin and thick are thinner compared to slightly more creamer commercially made packets . So if you are making this with commercialy made coconut milk, use 1 cup coconut milk then add 3/4 cup water at step 2. then proceed as the same way[/u].