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Kiri Hodi

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Course: Main Course
Cuisine: Asian , Sri Lankan

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)

Instructions

    Cup of Yum
  1. Mix the turmeric powder with the coconut milk and set aside.
  2. In a Dutch oven over medium heat, heat the oil, then add the fenugreek seeds, the cinnamon stick and the garlic.
  3. Stir well and add the curry leaves, green hot peppers, and pandanus leaf.
  4. Mix well and add the onion. Sauté on medium/high heat for 1 minute.
  5. Add the umbalakada (dried Maldives fish) and mix well for 1 minute. Add the coconut milk and bring to a boil.
  6. Simmer for 5 minutes over low heat. Remove from heat and let cool slightly.
  7. Add salt and lime juice. Remove the cinnamon stick and the pandanus leaf.
  8. Serve hot with coconut sambol and string hoppers.