Prakash K. Sivanathan, Niranjala M. Ellawala

Murunga Hodi

Name: Murunga Hodi
Yield: Serves 4, as a side dish
Cuisine: Sri Lankan
Ingredients: ½ tsp ground turmeric; 2 tsp Maldive fish, crushed (optional); ½ tsp salt 200 ml (7 fl oz/generous ¾ cup) water; ½ tsp salt 200 ml (7 fl oz/generous ¾ cup) water; 2.5 cm (1-inch) cinnamon stick, broken into two; ½ tsp fenugreek seeds; 1 tsp Thuna Paha (curry powder); 1 tsp Thuna Paha (curry powder); 200 ml (7 fl oz/generous ¾ cup) coconut milk; juice of ½ lime; ½ medium onion, finely chopped; 200 g potatoes, peeled and chopped into 1.5cm (½-inch) chunks; 400 g (14 oz) drumsticks; 2.5 cm (1-inch) piece of rampe (pandan) leaf; 6 fresh curry leaves; 2 green chillies, slit lengthways and deseeded; 3 garlic cloves, finely chopped

Preparation info

Serves
4
, as a side dish

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

400 g (14 oz) drumsticks
200 g potatoes, peeled and chopped into

Asia
Sri Lanka
Side dish
Fish course
Pescatarian
Gluten-free

Method

First, prepare the drumsticks. You need to remove the thin layer of green fibres on top of the hard skin. You do this at the same time as cutting the long drumsticks into smaller lengths.

With a small knife, make a cut right at the bottom of a drumstick, cutting almost but not completely through to the other side. Then, hold the blade of the knife and the fibre together between your thu