Episode Notes for the Share Your Secrets Podcast Season 3, including useful links to resources.
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Back
Back
Kiri Hodi
An aromatic coconut sauce
|
Serves |
4 |
|
Prep time |
10 minutes |
|
Cook time |
20 minutes |
This aromatic coconut sauce pairs beautifully with our Egg Hopper recipe for an exciting Sri Lankan breakfast.
Ingredients
| 1 | brown onion, diced |
| 1 tsp | fenugreek |
| 1 tsp | coriander seeds |
| 1.5 tsps | turmeric |
| 400ml | tinned coconut milk |
| pinch of dried chilli | |
| 1 |
lime, juice |
| 1 | cinnamon stick |
| salt, to taste |
Method
- In a pan, dry fry the chilli, coriander seeds, fenugreek and cinnamon for 1 minute.
- Fry the onion in oil over a medium heat and butter till soft.
- Add the coconut milk and dry fried spices to the onions, raise to a medium heat.
- Add the turmeric, stir regularly as it simmers and make sure no dry clumps remain.
- Add lime and salt to taste and serve.
- Place the cinnamon stick to onside, place the other dried spices into pestle and motor and crush to a fine dust.
Chef’s tips
For a more authentic flavour add 5 or 6 curry leaves.