Amaranth Greens (1)
Chili, dry (2)
Maldive Fish (3)
-- Finish mix
Curry Leaves (4)
Pandan Leaf (5)
Lemon Grass (6)
PREP - (15 min)
RUN &nbps; - (1 hr)
- Wash AMARANTH. Pick off leaves and tender tips, discarding
stems, including leaf stems. You should end up with at least 2
ounces. Place in a saucepan.
- Pick over Red Lentils as needed, wash in several changes of
water and add to the Amaranth.
- Open can of COCONUT MILK without shaking it. Spoon out 3 T
of the coconut cream on the top and reserve. Pour the rest and 1 cup
Water in with the Lentils.
- Break open CHILIS and pour out the seeds. Break up the shells
and add to the Lentils.
- Run the MALDIVE FISH in your spice grinder or pound to a
powder in a mortar (1/4 ounce is about 2 t). Add along with
Turmeric to the Lentils.
- Peel Onion, cut in quarters lengthwise, then slice crosswise
very thin. Peel off outer leaves of Lemon Grass and cut off
the tough root end. Whack the lowest 4 inches good with your kitchen
mallet and cut off the leaf end high enough to keep the whacked part
from falling apart. Mix together All Finish Items.
- Bring Lentils to a boil and simmer until done. Stir
frequently and add Water as needed. In Sri Lanka "done" is a thick
soup consistency, but I like my lentils a little more identifiable
so I simmer 45 minutes.
- Meanwhile: In a skillet heat Oil and fry
Finish mix over very moderate heat, stirring until onions are
very lightly colored.
- When Lentils are done, stir Finish mix and Coconut
Cream in with them. Salt to taste and simmer another 10
- Fish out the Pandanus and Curry leaves, lemon grass and cinnamon
(chopsticks work well for this). Serve hot.