Things to Grind:
5-8 spicy dry chilies
1 onion large
3-5 cloves garlic
11/2 inch ginger
1 tomato medium
1 stalk lemon grass
Salt & sugar to taste
1 tbsp cooking oil
All above ingredients grind into thick paste
Oil for cooking
2 onions large chopped
Hand full curry leaves
Few drops of lemon juice
Few pieces of vegetarian fishes
( soy meat fish ) cut into finger size
& deep fried in oil, keep aside.
Heat up oil, fry curry leaves till
crispy, keep aside.
In same oil sauté onion till soft & brown.
Add 3-5 tbsp chili paste, stir-fry till the
raw smell goes off. ( Remainder chili paste
keep in fridge for next use, can last up to
2-3 weeks if store in dry bottles )
Add in fried fish finger, lemon juice toast
till well coated.
Then quick stir with fried curry leaves.
Serve hot as a main dish or side dish.