Soups - Savoury & Sweet      

GARUDHIYA

MAALHOSKEYLU KAN'DHI

 GARUDHIYA

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Yield: 3 litres
Preparation time: 15 - 20 min
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Ingredients
500 g Tuna (fillets cut into 2” slices and fish bones, head and trimmings)
8 Dried Cherry Pepper
6 Curry Leaves
100 g Onion (sliced thinly)
Juice of 1 lime
3 ½ ltr Water
Salt to season


Method
Boil all the ingredients apart from lime juice over low heat for 20 minutes. Skim.

Add lime juice just after removing from the heat. Adjust seasoning. Serve hot.

 MAALHOSKEYLU KAN'DHI
 

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Yield: 4 portions
Preparation time: 15 min
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Ingredients
100 g Plantain (peeled and cored, washed, cut into brunoise, boiled until tender and drained)
50 g Basmati Rice (soaked for 2 hrs in cold water, washed and blended to a smooth paste)
150 g Caster Sugar
50 ml Coconut Cream
200 ml Coconut Milk
50 ml Jasmine Water
3 pcs Rampe Leaf
1 ltr Water
 

Method
Bring water, jasmine water, sugar and rampe leaf to boil.

Combine the thin coconut milk with puréed rice until free from lumps. Add the rice mixture to the boiling water and bring to boil and let it thicken.

Add the cooked plantain into the pot and let it cook slightly. Add coconut cream. Remove from heat. Serve cold.