1 bowl leftover meat sliced
1 onion big / 4 shallots
3 pips garlic
1 inch ginger
5-10 bird’s eye chilies (green & red)
Oil to cook
½ tsp black pepper crushed
1/2 tsp lime juice
Salt to taste
Heat up oil fry garlic, onion, ginger &
both chilies until light brown.
Add tomato & curry leaves, cook until little soft.
Add meat, pepper, salt stir well.
Garnish with coriander leaves.
Pour lime juice just before serving.