A spicy yet tangy Sri Lankan dish:
- 2 coconuts drained and shredded
- 2 limes
- 7 cloves of garlic
- 2 small onions
- curry leaves
- chili peppers
Drain the coconuts and use a coconut meat shredder (substitute a lemon grater for this) to remove all the meat from the coconut. Diagonally cut the onions, dice the garlic, and add to the shredded coconut. Squeeze in the lime, add a handful of curry leaves and chili peppers, then add salt and pepper to taste.