The basic ingredients included sliced onions, coconut milk, garam massala, chili flakes, cloves, cinnamon, and cardamom.
After cooking the onions to a deep dark brown I removed some from the main pot, added fresh ginger, lemongrass, the dried spiced and sauteed till fragrant. This mixture was then pureed smooth with a can of coconut milk and married back into the main onion pot then topped off with more coconut milk, a bit of soy sauce and lime juice.
Part of the whole dish was nice and naturally sweet Jasmine rice to which I added chopped dried dates and raisins. I like to add the fruit at the begining of the rice cooking because I enjoy the more toothsome fruit allowing it to actually flavor the rice as opposed to having plain rice with some fruit tossed in.