Dive into the vibrant world of Sri Lankan cuisine with the delectable Sri Lanka Kiri Hodi! This creamy coconut milk curry is not just a dish; it's a culinary experience that transports you straight to the lush landscapes of Sri Lanka. With its fragrant spices and tender vegetables, Kiri Hodi is a comforting meal that promises to tantalize your taste buds and warm your heart. Whether you're a seasoned chef or a curious beginner, this recipe is your gateway to mastering a beloved classic that pairs perfectly with steamed rice or roti. Ready to embark on this flavorful journey? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Sri Lankan
Serves: 4 servings
Ingredients
- Coconut milk - 2 cups
- Onion - 1, sliced
- Garlic - 3 cloves, minced
- Ginger - 1 inch, grated
- Green chilies - 2, slit
- Turmeric powder - 1 tsp
- Curry leaves - 10 leaves
- Salt - to taste
- Vegetables (carrot, potato) - 1 cup, chopped
Instructions
- Begin by gathering all your ingredients. Ensure the coconut milk is ready, and chop the vegetables (carrot and potato) into small, even pieces for uniform cooking.
- In a medium-sized pot, heat a tablespoon of oil over medium heat. Once hot, add the sliced onion and sauté until they become translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the pot, stirring frequently to avoid burning. Sauté for an additional 2 minutes until fragrant.
- Introduce the slit green chilies and curry leaves to the pot. Stir well to combine all the flavors, cooking for another minute.
- Sprinkle in the turmeric powder and salt, mixing thoroughly to coat the onion and garlic mixture. Allow it to cook for about 1 minute to release the spices' aroma.
- Add the chopped vegetables (carrot and potato) to the pot, stirring well to combine with the spiced onion mixture. Cook for about 5 minutes, allowing the vegetables to soften slightly.
- Pour in the coconut milk, stirring gently to combine all the ingredients. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the vegetables are tender and cooked through.
- Check the seasoning and adjust salt as necessary. If the curry is too thick, you can add a little water or more coconut milk to reach your desired consistency.
- Once done, remove from heat and let it sit for a few minutes before serving. Sri Lanka Kiri Hodi is best enjoyed warm with steamed rice or roti.
Tips
- Ingredient Prep: Ensure all your ingredients are prepped and ready before you start cooking. This includes slicing the onion, mincing the garlic, grating the ginger, and chopping the vegetables into uniform pieces for even cooking.
- Sautéing: When sautéing the onions, make sure they are translucent before adding the garlic and ginger. This step is crucial for building a rich flavor base.
- Spice Control: Adjust the number of green chilies according to your spice tolerance. For a milder version, you can remove the seeds from the chilies.
- Simmering: Allow the curry to simmer gently; this helps the flavors meld beautifully. Keep the pot covered to retain moisture and enhance the cooking process.
- Coconut Milk Consistency: If you prefer a thinner curry, feel free to add a little water or extra coconut milk until you reach your desired consistency.
- Serving Suggestions: Sri Lanka Kiri Hodi is best served warm with steamed rice or fluffy roti. You can also pair it with a side of pickles or sambol for an extra kick!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 3g
Fat: 18g
Saturated Fat: 15g
Cholesterol: 0mg
