This simple, mild spicy Sri Lankan kiri hodi (coconut milk gravy/ කිරි හොදි) is delicious when eaten with string hoppers. Even this kiri hodi can use as a basic gravy recipe to make any mild curries. You can add boiled potatoes or hard boiled eggs to make this kiri hodi more delicious. If you want it to be more spicy just add few more green chillies to this yellow coconut milk gravy.
|Coconut Milk||1 Cup|
|Onion||1 Large (Chopped)|
|Garlic||3 cloves (Chopped)|
|Green Chillies||2 (Sliced)|
|Curry Leaves||1 Sprig|
|Pandan Leaves||1 Piece|
|Cinnamon Stick||1 (Small size)|
|Fenugreek Seeds||1/2 TBS|
|Turmeric Powder||1 TSP|
|Salt and Lime Jiuce||1/2 TSP or to taste|
|Oil||3 TBS (to temper)|
* You can add 1 teaspoon of ground maldive fish to this gravy.
How I made it:-
- Mix the turmeric powder to the coconut milk and set aside.
- Heat the oil in a pan and add the fenugreek seeds and cinnamon followed by garlic, curry leaves, green chilli and pandan leaves.
- Add the onion and sauteed for 1 minute until the onions are tender.
- Add the coconut milk and return to boil, then reduce the heat and simmer for five minutes.
- Remove from the heat and allow to cool slightly.
- Add the salt and lime juice to taste.
- Serve hot with string hoppers and coconut sambol.