Rachael & Akuila's Kai Suruwa
TEAM FIJI
INGREDIENTS
2 cups Kai meat-pre-cooked and finely chopped (Kai or Nakai are freshwater mussels)
1 tbsp. vegetable oil
¼ tsp methi (fenugreek seeds)
¼ tsp cumin seeds
¼ tsp mustard seeds
1 onion (finely diced)
1 bulb garlic (minced)
1 bunch curry leaves
1 tsp curry powder
1 tsp hot masala
1tsp chilies (chopped fine)
3 cups thick coconut cream
2 tomatoes (chopped)
Salt to taste
METHOD
- Heat a pan, roast methi, cumin and mustard seeds, remove from pan and grind.
- In the same pan, add oil and fry onions, garlic, curry leaves, mixed spices and chilies, let these cook off for a few minutes until the onion is translucent.
- Add Kai meat and tomatoes and stir gently, continue cooking for 2 minutes stirring the mixture so it doesn’t stick to the bottom of the pan.
- Pour in the coconut cream and let simmer for 5 to 8 minutes.
- Season well before turning off the heat.
Tried this recipe at home? Let us know what you think!