Kiri hodi

Preparation info

  • Difficulty


  • Makes about

    750 ml

Appears in

Lands of the Curry Leaf

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.

Preparation 10 minutes
Cooking 10 minutes


  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 small green chilli, halved lengthways
  • 4–6 fresh curry leaves
  • 2 cm (¾ inch) piece of pandan leaf
  • ½ piece of dried goraka
  • ½ teaspoon ground turmeric
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon Maldive fish flakes (optional)
  • 500 ml (17 fl oz/2 cups) thick coconut milk
  • 1 tablespoon lime juice
  • 1 teaspoon salt, or to taste


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 cup) water and simmer over low heat for 5 minutes, or until the onion is soft.

Stirring continuously, add the coconut milk, and keep stirring for 1–2 minutes, without letting the mixture boil. It is important to keep stirring the mixture after adding the coconut milk, to stop the milk coagulating.

Remove from the heat, stir in the lime juice and season to taste with the salt. Serve hot.

Any leftovers will keep in the fridge in an airtight container for several days; gently reheat for serving.