Kiri Hodi

An aromatic coconut sauce



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.


1 brown onion, diced
1 tsp fenugreek
1 tsp coriander seeds
1.5 tsps turmeric
400ml tinned coconut milk
pinch of dried chilli

lime, juice

1 cinnamon stick
salt, to taste


  1. In a pan, dry fry the chilli, coriander seeds, fenugreek and cinnamon for 1 minute.
  2. Fry the onion in oil over a medium heat and butter till soft.
  3. Add the coconut milk and dry fried spices to the onions, raise to a medium heat.
  4. Add the turmeric, stir regularly as it simmers and make sure no dry clumps remain.
  5. Add lime and salt to taste and serve. 
  6. 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.


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