Kiri hodi

Name: Kiri hodi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes about 750 ml (26 fl oz/3 cups)
Cuisine: Sri Lankan
Ingredients: ½ teaspoon fenugreek seeds; ½ teaspoon ground turmeric; ½ piece of dried goraka; 2 cm (¾ inch) piece of pandan leaf; 4–6 fresh curry leaves; 1 small green chilli, halved lengthways; 2 garlic cloves, thinly sliced; 1 onion, thinly sliced; 1 tablespoon lime juice; 1 teaspoon salt, or to taste; 1 teaspoon Maldive fish flakes (optional); 500 ml (17 fl oz/2 cups) thick coconut milk

Preparation info

Makes about
750 ml

Difficulty
Easy
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.

Ingredients

1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 small green chilli, halved lengthways
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Asia
Sri Lanka
Sauce
Vegan
Gluten-free

Method

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