Sri Lanka Pol Mallum (Stringhopper Sambol)

Course : Curry
Serves: 1
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1/2 Cup coconut
1 medium Onion
1 medium chile -- fresh
2 medium tomatoes
60 milliliters -water
1/2 teaspoon turmeric
1/2 teaspoon cinnamon -- ground
1 bunch curry leaf sprigs
1/4 teaspoon fenugreek
75 milliliters coconut milk
1 medium lime -- juice
1 teaspoon salt

Preparation / Directions:

Grate the coconut, chop the onion and chile and slice the tomatoes. Place in a pan, add the water, cinnamon, turmeric, curry leaves and fenugreek and cook until onions are soft. Add the coconut milk, stir well and cook for a couple of minutes. Add the lime juice and salt to taste.

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