FRESH VEGETABLE CURRY
This dish can also be made with grated carrot or broccoli cut into small florets.
2 tablespoons oil
3 chilies, sliced
12 pearl onions or 3 medium-sized onions, quartered
6 small zucchini, sliced into rounds or cubed
2 teaspoons Fish Curry Powder
1 cup (250 ml) thick coconut milk
Tamarind water or fresh lime juice to taste
Salt to taste
Heat the oil in a pan and sauté the sliced chilies and the onions until light brown. Add all the other ingredients and bring to a boil, stirring. Simmer until cooked and thick but not dry.