Bis hakuru hedhi (coconut milk bonito)

Instructions

1. If the bonito is dry and hard in pieces, finely grate or flake it by hand, then rinse it quickly in water to lightly desalt it and drain.
2. Thinly slice the onions, chop the garlic and grate the ginger. Slice the chili into fine rounds if using.
3. Heat the oil in a heavy-bottomed saucepan over medium heat and sauté the onions for 6 to 8 minutes, until well golden.
4. Add the garlic, ginger, curry powder, turmeric and chili, then stir for 1 minute to release the aromas.
5. Stir in the flaked bonito and coat it with the spices. Cook for 2 minutes over medium heat.
6. Pour in the coconut milk, add the curry leaves and a little salt, then simmer over low heat for 12 to 15 minutes, stirring now and then, until the sauce thickens.
7. Taste, adjust the seasoning, then finish with a few drops of lime juice.
8. Serve hot with white rice.