Malaysian Sodhi (Indian Coconut Milk Stew)

Sodhi. Coconut milk infused and laced (Shrimp Coconut Milk) Indian coconut stew. In fact, sodhi is the branching of  Masak Lemak (Vegetarian Malay Spinach Coconut Stew), or vice-versa or whichever. Sodhi is definitely a popularity amongst the Indians and without a doubt, in my house as well. Sodhi is usually drenched over rice, and eaten alongside side dishes. Trust me, nothing like sodhi soaking or flooding up your rice and then, using your hands for mushy-mushy diving inside eating style. Sodhi. Like, every once a week in my house. In other words, a regularity and it is a dish that can be put up effortlessly. Needless to say, easy cooking and mind you, there are other variances of sodhi too, which I have already shared before (Malu Kirata, Kiri Hodi, Prawn Sodhi & Cabbage Sodhi). This latest sodhi? Basically, the humble, basic simplicity, but why a Malaysian Sodhi? Well, Cooked by this “The Crazy Lover” who is a typical, true and true Malaysian, and cooked in her, most of the time stuffy, hot, and can cause me to sweat unlimited buckets and buckets Malaysian kitchen. Furthermore, I wanted to give the humble sodhi a new lease of life, considering also I’ve made somewhat a similar sodhi before. The pairing for Malaysian Sodhi? Spicy dishes for a traditional Malaysian Indian vegetarian (Indian Vegetarian Brinjal) or non-vegetarian (Mutton Potato) meal, plus do not discount any type of fish dish (Tamarind Fried Fish, Meen Puttu, & Chilli Sardine) for enhancing and enlivening your meal. Okay. Story over and time for the recipe now……………Oh, oh, before I forget, perhaps you would like to have a look at the video attached below on interior decorating your house with galangal leaves/daun lengkuas? Have fun. Take care everyone!!

Ingredients 
5-6 cups coconut milk 
2 cups water 
5 small tomatoes – slice 
1 tbsp fenugreek seeds 
1 tbsp turmeric powder 
1 ½ green chillies - slice 
1 big red onion - slice 
Some curry leaves 
Lime juice (if needed)
Salt 

Method 
Add green chillies, tomatoes, onion, fenugreek seeds, curry leaves, turmeric powder, salt and water in a pot. 
Simmer over small fire or heat.
Once sodhi is simmered, taste for salt. 
Pour coconut milk and simmer. 
Note: don’t simmer till coconut milk split. Just a light simmer.
Taste. 
Add salt if needed and pour lime juice if needed. 
Stir and switch off the heat.