Pulichai keerai/sorrel leaf chutney.
To make: simmer leaves (from one bunch) till soft and tender with some water.
Drain off the water and mash the leaves (see pic).

In a pan,
heat 2 tbsp of oil,
fry 2 tbsp of dried prawns till crispy,
add 8 thinly sliced shallots,
2 sprigs of curry leaves,
2 dried chillies (snip to smaller pieces),
1 tsp turmeric powder,
the mashed leaves and salt.

Stir all together.
Pour about 1/4 cup of coconut milk, stir and dish out.
Note - for vegetarian version, omit dried prawns.
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