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Ingredients : Serves 6 2
1/2 cups thin coconut milk
2
cups thick coconut milk
1
tablespoon fenugreek seeds
2 medium onion, chopped finely
10 curry leaves
1
small stick cinnamon
3 fresh green chilies, seeded and cut
lengthways
1/4 teaspoon turmeric, ground
Salt to taste
2
teaspoons dried shrimps powder, pounded
Lemon juice to taste
Method :
Soak the fenugreek seeds in cold water for
30 minutes after washing thoroughly. Heat up a wok and add in all the
ingredients except thick coconut milk and lemon juice. Simmer on very
low heat until the onions are reduced to a pulp. The milk would also
have thickened by the fenugreek seeds. Stir well. Add the thick coconut
milk and heat without boiling. Stir in lemon juice and add more salt if
necessary. Add a few slices of potato at the start if a thicker soup is
preferred.
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