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.
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