Huni Havaadhu

Description
Coconut curry from the Maldives

Ingredients

 * 500 g coconut (grated)
 * 75 g fennel seed
 * 50 g cumin
 * 150 g dried chilli peppers
 * 25 g peppercorns
 * 50 g cinnamon
 * 50 g cardamom
 * 15 g cloves
 * 20 g turmeric powder
 * 100 g onion (sliced)
 * 20 g garlic (sliced)
 * 30 g ginger (sliced)
 * 6 cherry peppers
 * 2 bunches curry leaf
 * 2 rampe leaf

Directions

 * 1) Mix all the ingredients.
 * 2) In a large wok toast the coconut curry mix over a low heat until the coconut has turned golden brown.
 * 3) When toasting the ingredients it is necessary to stir the contents at regular intervals to ensure even browning of the coconut.
 * 4) Toasting of the curry mix is best done in small quantities at a time as if done in large quantities it may result in the curry mix being unevenly toasted.
 * 5) Once toasted, let cool.
 * 6) Dry grind the mixture to a semi-coarse stage.
 * 7) Keep in an airtight container until required.
 * 8) To make coconut curry paste blend the required amount of ground coconut curry mix to a smooth paste.
 * 9) Use as required.
 * 10) This curry paste can also be used raw without toasting.