Kiri hoddy

When we arrived from England I was thoroughly British, cockney accent and all. Although Dad always cooked curry in the UK, I don’t think we ate it much. When every meal in our new home involved spicy food we all had to be eased into it.

I soon earned the name kiri hodda (milk gravy boy)—kiri hoddy is the beginner’s curry, more or less the béchamel sauce of Sri Lankan cookery.

You can have it plain; but it’s also great with many vegetables and tastes uniquely Sri Lankan.