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Lunu miris
Preparation info
- Makes about
⅓ cup
- Difficulty
Easy
Appears in
Published 2009
In Sinhalese ‘salt chilli’, this is the fiery one. It is extra hot and is finished with lime juice. Believe it or not, this condiment is used for breakfast foods such as milk rice and steamed cassava.
Once you start using it you won’t be able to live without it.
Ingredients
25 g 1 oz ¼ cup 8
Method
Place all the ingredients except the lime into a mortar and grind with a pestle until a paste forms. Stir in the lime juice and season to taste with salt.
Lunu miris will keep, refrigerated, for up to 3 days.