Ingredients
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250g meat
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1 tsp mixed curry powder or paste
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5 onions, sliced
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2 fresh red chillies
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6 cloves garlic (pounded)
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1 piece ginger (pounded)
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2 tsp cooking oil or 1 tablespoon butter
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2 teacupfuls grated coconut
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1 lemon or lime
Methods
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Remove gristle from meat, wash and cut into pieces.
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Add the ground garlic, ginger and curry powder and mix well with the meat. Leave aside to marinate.
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Add half a teacup of water to the coconut and squeeze to obtain thick milk. Strain into a bowl.
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Add 1 teacup of water and squeeze the coconut again to obtain a thinner milk. Strain into another bowl.
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Heat oil or butter and fry sliced onion until light brown.
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Add the split chillies and meat and fry for 2–3 minutes.
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Add the coconut milk from the second bowl.
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Mix well and bring to a boil. Lower the flame and allow to simmer.
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When the meat is almost cooked, add the thick coconut milk and sufficient salt.
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Continue to cook until the meat is tender and the oil from the coconut begins to appear.
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Add 1 teaspoon of lemon or lime juice, mix well and serve.
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NOTE: The meat curry can be served with rice or bread.
