In a few days I'll be home again. Or should I say, I'll be in Portugal again. Home is becoming a very difficult place to describe or even find.

In the meantime, I've been spending my last days at the Sunshinestories Villa, enjoying my last surfing sessions, doing heaps of yoga and eating as much daal curry as I can handle!

Sunshinestories' Chef Bandula is one of the sweetest people I've met here. "Hello my dear!" is the first thing he says every time he sees me and he always, always have a smile on his face! All his food is delicious but his Daal Curry is beyond everything else! He shares this recipe at his weekly cooking class among other tasty Sri Lankan dishes such as fried aubergine salad, stir fried green beans and red rice.

Bandula's Daal Curry

1kg Red lentils
1 1/2 heap tsp of fine salt
1 heap tsp each of curry powder, coriander powder and mustard powder
1/2 heap tsp each of chilli powder and turmeric
2 sticks of Ceylon cinnamon
1 small handful of curry leaves
2 tbsp garlic, finely minced
1 small red onion, thinely sliced
3 cups of water
3 cups of fresh coconut milk (made with the meat of one coconut)

Place everything in a pan, except the coconut milk. Mix well and cook on medium/high heat for 10 to 15 minutes or until the lentils turn yellow and soft. Add the coconut milk and boil for 5 minutes more. Serve warm.