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Posted by Harinee De Silva on October 19, 1998 at 13:14:43

1. 1/2 lb billing cut fine
2. 2 oz corriander
3. 1/2 oz suduru
4. 1/4 oz maduru
5. 1/4 oz green ginger ground
6. 3 oz onion cut fine
7. 1 oz sugar
8. 2 oz mustard ground fine
9. 6 tbs cook's joy
10. 1/2 oz dry chillies
11. 1/4 oz pepper
12. 1/2 oz garlic ground
13. 1/4 oz saffron
14. 1/4 bottle vinegar
15. 2 small pieces rampe
16. 1 large piece sera
17. 25 karapincha leaves

Method

All the curry stuffs should be slightly
roasted and ground very fine.Mix all
together and leave aside. Soak the billings
in vinegar overnight. Now temper all the
ingrediants in the 6 tablespoons of cook's
joy. Lastly add the billing. Print this recipe       Email this recipe