Lunumiris

Method

Finely slice the onions into thin rings and place in a mixing bowl. Mince the green chillies finely and add to the onions along with the salt, tossing gently to combine. Squeeze the juice from the lime over the mixture and stir well to distribute evenly. Dry roast the dried red chillies in a pan for 30 seconds until fragrant, then crush them lightly and sprinkle over the onion mixture. Tear or chop the fresh curry leaves and fold through gently. Allow the lunumiris to rest for 5-10 minutes before serving at room temperature to allow the flavours to develop.