Originating in Sri Lankan where curries are also extremely popular this is a delicately balanced, medium-hot spiced dish with coconut and lime

The beauty of this dish is you can make it as mild or hot as you like. Leave out the chilli powder if you don't like the heat or add 2 teaspoons for a madras style heat

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## Ingredients ##

2-3 tablespoons of vegetable oil
3" cassia / cinnamon stick
2 cracked cardamom pods
10 curry leaves (fresh is best)
2 green chillies, sliced
1 small onion (70g, sliced finely)
1 tablespoon of garlic and ginger paste
1/2 teaspoon of dried methi leaves
2 teaspoons of mix powder
1-2 teaspoon of chilli powder
1/2 teaspoon of salt
2.5 tablespoons of tomato puree (mixed with 2 tablespoons of water)
250ml base
2 tablespoons of coconut milk powder
50g of coconut block
1 teaspoon of sugar
squeeze of lime (or lemon)
8 meat, veg, paneer or tofu
1/4 teaspoon of garam masala
corriander for decoration


## Method ##

1. heat a pan on low-medium and the oil, once hot add the cassia bark, cracked cardamom pods, curry leaves and the chopped green finger chillies. Fry gently for 30 seconds until bubbles form around the spices
2. add the finely sliced onion and the garlic and ginger paste, stir through and fry for a couple of minutes to gently soften
3. sprinkle over the mix powder, chilli powder, salt and methi . Fry for a couple of minutes adding a little amount of base if things look a little dry
4. stir in the tomato puree and continue to fry for around 30 seconds to cook out the bitterness
5. add half of the remaining base and cook for a minute or two to reduce slightly before adding the rest mixing well. Allow to reduce again for a further couple of minutes
6. stir in the coconut milk powder and sugar and allow to reduce again for a minute
7. add your choice of protein, coat well to stop it drying out then add the garam masala and a squeeze of lime
8. reduce for a minute before adding the broken-up coconut block and stir through
9. continue to reduce for around five minutes and serve when the sauce reaches your desired consistency and when your meat is cooked through if you used raw meat


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