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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.