Preparation info
  • Makes about

    750 ml

    • Difficulty


    • Ready in

      20 min

Appears in
Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

I think of this coconut milk gravy as ‘L plates for curry eaters’ — a wonderful mild sauce mostly served with steamed breads and the bowl-shaped pancakes known as hoppers, pairing beautifully with them. Several variations exist across the subcontinent.


  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 small green chilli, halved lengthways
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Place the onion, garlic, chilli, curry leaves and pandan leaf in a heavy-based saucepan. Add the goraka, spices and the fish flakes, if using. Stir in 250 ml (9 fl oz/1