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6
1-1/2
14 oz
1/3
2
1/4
1
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5
1-1/2
6
14
1
1
------
1/2
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oz
c
can
c
oz
t
---
oz
in
in
T
---
t
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Amaranth Greens (1)
Red Lentils
Coconut Milk
Water
Chili, dry (2)
Maldive Fish (3)
Turmeric
-- Finish mix
Onion
Cinnamon stick
Curry Leaves (4)
Pandan Leaf (5)
Lemon Grass (6)
Oil
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Salt
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PREP
- Wash AMARANTH. Pick off leaves and tender tips, discarding
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 half 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.
RUN
- 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
minutes, uncovered.
- Fish out the Pandanus and Curry leaves, lemon grass and cinnamon
(chopsticks work well for this). Serve hot.
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