Kiri Hodi
User Reviews
4.5
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Asian, Sri Lankan
Kiri Hodi
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Kiri hodi is a popular and traditional fragrant coconut milk gravy from Sri Lanka. It is traditionally served hot alongside coconut sambol or string hoppers.
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Ingredients
- 3 cups coconut milk
- 2 Bombay onions (or 2 red onions), chopped
- 4 cloves garlic , chopped
- 4 green hot peppers , cut into thin slices
- 8 curry leaves
- 1½ tablespoon fenugreek seeds
- 3 pandanus leaves (rampa), cut in half
- 1 stick cinnamon
- 1 tablespoon turmeric powder
- 4 tablespoons lime juice
- 4 tablespoons vegetable oil
- 1½ tablespoon umbalakada (smoked and dried Maldives fish)
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Instructions
- Mix the turmeric powder with the coconut milk and set aside.
- In a Dutch oven over medium heat, heat the oil, then add the fenugreek seeds, the cinnamon stick and the garlic.
- Stir well and add the curry leaves, green hot peppers, and pandanus leaf.
- Mix well and add the onion. Sauté on medium/high heat for 1 minute.
- Add the umbalakada (dried Maldives fish) and mix well for 1 minute. Add the coconut milk and bring to a boil.
- Simmer for 5 minutes over low heat. Remove from heat and let cool slightly.
- Add salt and lime juice. Remove the cinnamon stick and the pandanus leaf.
- Serve hot with coconut sambol and string hoppers.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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