How to make kiri hodi or coconutmilk gravy in SriLankan cuisine?
Makes : 2 serving bowls
Boil 1 cup (200 ml) water with 1 teaspoon coriander powder, 1/2 teaspoon jeera (cumin seeds) powder, 1/4 teaspoon fenugreek powder (methi / uluva podi), ¼ teaspoon fennel powder or ½ teaspoon fennel seeds, 1 chopped onion, 6 cloves chopped garlic, 1/2 teaspoon chopped ginger, 1 cinnamon stick, 1 spring curry leaves, 1 bay leaf, salt to taste & pinch of turmeric powder (1/2 teaspoon lemon grass and ¼ teaspoon dried Maldives fish optional). Cover and boil for 15 minutes. Switch off the heat. Keep aside to cool for 15 minutes. Finally add 75 ml thick coconut milk and 2 teaspoon lemon juice. Serve with idiyappam (string hoppers)/ ghee rice / plain rice ..