Malaysian Sodhi (Indian Coconut Milk Stew)

Let's talk Sodhi - a flavorful Indian coconut stew that's a hit in many households (RASAM), including ours! It's like a cousin to MASAK LEMAK, a Malay coconut milk stew, but with its own twist. While Masak Lemak opts for fresh turmeric and lemongrass, Sodhi keeps it simple with turmeric powder, giving both dishes their vibrant yellow color. Sodhi is a regular at our table, often poured generously over rice and enjoyed with side dishes. There's something magical about scooping up that creamy goodness with your hands! 

And guess what? It's super easy to make too. Plus, there are countless variations you can explore. As for this Malaysian version, it pairs perfectly with spicy dishes (VEGETARIAN MUTTON) and even fish (ASAM KEMBUNG & IKAN BALADO)! So go ahead, whip up a batch of Sodhi, and let the flavors transport you to culinary bliss. Enjoy cooking, folks! And remember, the joy of sharing a delicious meal with loved ones is priceless (POTATO CROQUETTES).

  

Ingredients:

5-6 cups coconut milk

2 cups water

5 small tomatoes, sliced

1 tbsp fenugreek seeds

1 tbsp turmeric powder

1 ½ green chillies, sliced

1 big red onion, sliced

Some curry leaves

Lime juice (if needed)

Salt

 

Method:

In a pot, add green chillies, tomatoes, onion, fenugreek seeds, curry leaves, turmeric powder, salt, and water.

Simmer over low heat.

Once simmered, taste for salt.

Pour coconut milk and continue to simmer. Note: Do not simmer until the coconut milk splits; a light simmer is sufficient.

Taste and adjust salt if necessary. Add lime juice if desired.

Stir and switch off the heat.