A simple & delicious coconut milk recipe that is the staple of Sri Lankan family life.
Lime, coconut & turmeric make this one-pot sauce a perfect addition to rice, vegetable and fish dishes.
Easy, healthy & mildly spiced - this is a winner with the kids too!
Pair with Peter Kuruvita’s Pol Sambal recipe and dip with string hoppers or warm roti.
Kiri Hodi (Coconut milk curry)
Serves 4 | Prep time: 10 min | Cook time: 10 min | Skill Level: Easy
INGREDIENTS
1 red onion, thinly sliced
2 small green chilli, halved lengthways
1 sprig fresh curry leaves
2 cm piece pandanus leaf
6 Cardamons
1 stick cinnamon
2 garlic cloves, thinly sliced
1 tsp ground turmeric
1 tsp fenugreek seeds
1 tbsp Maldive fish flakes ground (optional)
1 tsp salt
500 ml thick coconut milk
Small piece of goroka
1 lime, juiced
METHOD
Place all the ingredients except the coconut milk and lime juice into a heavy-based saucepan.
Add 1 cup water and simmer over low heat for 5 minutes or until the onion softens.
Add the coconut milk, stirring continuously for 1-2 minutes (do not let the mixture boil).
Remove from heat, season to taste with salt.
Add the lime juice.
