Coconut milk gravy

Coconut milk gravy

Kiri hoddi

By
From
My Feast
Makes
3 cups
Photographer
Chris Chen

When we first arrived in Sri Lanka I was a little cockney boy, not really used to curry for breakfast, lunch and dinner, so my grandmother always cooked this gravy for me. It tastes so good and is not spicy at all. This is the beginner curry eater’s sauce. It is so tasty and perfect with string hoppers.

Ingredients

Quantity Ingredient
1 onion, thinly sliced
1 small green chilli, halved lengthways
4-6 curry leaves
2cm pandan leaf
garlic, thinly sliced
1/2 teaspoon ground turmeric
1/2 teaspoon fenugreek seeds
1 teaspoon maldive fish flakes, (see glossary) (optional)
1 teaspoon salt
250ml water
500ml thick coconut milk
1 tablespoon lime juice

Method

  1. Place all of the ingredients, except the coconut milk and lime juice, in a heavy-based saucepan over low heat and simmer for 5 minutes or until the onion is soft.
  2. Stirring constantly, add the coconut milk and continue to stir for 1–2 minutes. It is important to keep stirring to prevent the milk from coagulating. Do not let it boil.
  3. Remove from the heat and add the salt and lime juice.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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