Meat & Poultry Dishes      

KUKULHU MUSANMAA

GERI RIHA

 KUKULHU MUSANMAA

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Yield: 4 portions
Preparation time: 20 - 30 min
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Ingredients
1 kg Chicken (skinned, cut on the bone into bite size pieces)
6 tbsp Coriander Curry Powder
200 g Onions (sliced thinly)
50 g Garlic Cloves (sliced thinly)
50 g Ginger (grated)
6 Curry Leaves
1 Cherry Pepper (quartered)
2 pcs Rampe Leaf
30 g Ghee
1 tsp Caster Sugar
400 ml Coconut Milk
200 g Pine Nuts
200 g Raisins
45 ml Coconut Oil
Salt to season


Method
Heat the ghee. Add half the onions and fry until transparent. Add in the raisins, and pine nuts. Fry until onions are golden brown. Remove the fried ingredients from the pot. Add the oil into the pot. Heat it. Add in the rest of the onions together with garlic, curry leaves, cherry pepper and rampe leaf and fry until onions are browned.

Add in the grated ginger, curry powder, sugar and salt. Mix. Add in the chicken, coconut milk, cover and cook until chicken is well done.

Add in the fried onions, raisins and pine nuts into the pot and cook uncovered until the gravy has thickened. Adjust the seasoning.

 GERI RIHA
 

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Yield: 6 portions
Preparation time: 20 - 30 min
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Ingredients
1 kg Beef fillet (cut into cubes)
200 g Onion (sliced thinly)
6 Garlic Cloves (sliced thinly)
1 Cherry Pepper (cut into halves)
6 Curry Leaves
3 pcs Rampe Leaf
45 ml Coconut Oil
5 tbsp Coriander Curry Powder
200 ml Coconut Cream
400 ml Coconut Milk
Water (sufficient to cover the meat being cooked)
Salt to season
 

Method
Heat the oil. Add in the onion, garlic, curry leaves, cherry pepper and rampe leaf and fry until the onions are golden brown.

Add in the beef, curry powder, coconut milk, salt and cover with water. Boil over a moderate heat until the meat is soft. Add in the coconut cream, adjust seasoning and remove from heat.