Kiri Hodi: Sri Lankan Coconut Milk Stew with Boiled Eggs

Coconut milk creaminess, vibrant yellow from turmeric, and natural sourness from tomatoes. This is Kiri Hodi, a Sri Lankan coconut milk stew (THINGS TO DO IN SRI LANKA). Known as Isthu in Kerala, in Malaysia it’s called Sodhi, while the Malay community has its version, Masak Lemak.

Add vegetables, and it becomes a Vegetable Coconut Milk Stew. Add boiled eggs, and Kiri Hodi is elevated further. It’s a simple recipe, yet a classic. It goes well with Putu Mayam (string hoppers) or as a gravy for your rice meal.

Its deliciousness lies in simplicity. The aroma of spices like curry leaves, and the creamy yellow gravy (TURMERIC FISH), made from common kitchen staples. Kiri Hodi, the Sri Lankan coconut milk stew (with boiled eggs, is truly a traditional dish.

Ingredients for Coconut Milk Stew

2 medium sized tomatoes - sliced

1 large red onion - sliced into thin rings

1-2 green chilies - sliced into 3-4 pieces

1 1/2 tsp fenugreek seeds

4 sprigs curry leaves

1/2 tbsp turmeric powder

1 cup water

*First seven ingredients
1 cup thick coconut milk

4 hard-boiled eggs

1/2 tbsp lime juice

Salt to taste

 

How to Make Coconut Milk Stew

In a pot, add the first seven ingredients. 

Simmer over low heat. 

Add coconut milk, boiled eggs, lime juice and salt. 

Stir in.

One light simmer, and remove from heat.