MOAJU INGREDIENTS

4 ozs Maldive fish
1 lb Egg plant
1/2 lb Capsicums
1 oz Ginger
1/4 cup Mustard
1/2 Bottle Coconut oil
1/4 Bot. vinegar
1 oz Dry chilies
2 ozs Pepper
1 tsp Cummin
1 tsp Coriander
2-3 Pieces Cinnamon
1 1/4 lb Sugar

METHOD: 
  - Grind the mustard with a little vinegar and salt.  
  - Grind chilies, Cummin, pepper and coriander in salt and vinegar + 
    mustard. 
  - Wash the egg plant, cut lengthwise and then across.  
  - Deep fry and drain on paper.  
  - Wash the capcicums and cut lengthwise and fry in oil until golden 
    brown and drain on paper.  
  - Fry the coarsly cut cloves of garlic with pieces of maldive fish 
    and pieces of ginger in oil and keep separate.  
  - Mix the fried ingredients with the mustard mixture. 
  - Slice an onion finely and fry it in hot oil.  
  - When it is brown add all the fried stuff and the sugar and stirr 
    on a low fire until the mixture thickens.  
  - When dry take off the fire, cool and bottle.  This makes one bottle.

Recipes for Some Sri Lankan Delights: Courtesy of Lakmali Hewa