Monday, August 26, 2013

Kiri Hodi

We spoke about coconut milk, didn't we. Of course we did, if you can recall (Masak Lemak Cili Padi) and I also mention that coconut milk is one of the favourites for Asian cooking? Me too. I can be said as a fan of cooking milk, though I don't go overboard mind you.(Hyderabadi Vegetable Biryani, Goan Prawn Curry & Palakura Pappu) and do I have to actually mention the popularity of cooking milk for Sri Lankan dishes? Especially for this Kiri Hodi, aka Sri Lankan Coconut Milk Gravy/Stew which can be eaten alongside string hoppers and even rice. For us rice is the best food deal and when we drench Kiri Hodi on our rice, oh-so-food-diviners while also adding a scoop of Tomato Chutney (Tamatar ki Chutney) prior to tucking in. As usual, I must say that there's various types of Kiri Hodi? Then again, how different can each be? Either a, actually mostly vegetarian version, but some do add some dried fish. Not for this my version though. Instead I added boiled egg. Acceptable right? Sure, stop disputing. Why should we not by the way into this creamy, tangy, attractive and mouth watering Kiri Hodi/ Sri Lankan Coconut Milk Stew? Coconut milk, like I have already told you is the central ingredients and the rest are pretty much I can say as our pantry friendly ingredients (Sodhi, Prawn Spinach Sodhi & Tanni Saar).


Ingredients
2 medium size tomatoes - slice
1 large red onion - slice into thin rings
1-2 green chillies - slice into 3-4 pieces 
1 1/2 tsp fenugreek/halba seeds
3-4 sprigs curry leaves
1 inch fresh turmeric/kunyit - remove skin and crushed (or use turmeric powder, about 1 tsp)
1 tbsp lime juice (or as per taste)
1 cup thick coconut milk
3-4 hard boiled eggs
Salt for taste


Method
Except for coconut milk, lime juice and eggs, add the rest of the ingredients in a pot.
Pour in 1 cup of water.
Let it simmer till heated through.
Then add coconut milk and lime juice and drop in eggs.
Stir just to heat through and remove from heat.

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