As the curry simmered, the flavours turning richer as they merged with the sweet-scented coconut, Sherwin rolled out the dumplings into half-moon shapes. He cooked them in boiling water for around 10 minutes while the curry sauce bubbled, reducing, alongside. He added a little fresh red chilli pepper to the sauce, "but only for taste, not for spice". In just half an hour, the dish was ready to eat.
