Kiri hodi is a mild curry. Not spicy at all. When most Sri Lankan babies are ready for solid foods, this is the first curry given to them with soft and mushy rice (of course for babies this is made without the green chillies).
Kiri Hodi ( Coconut Milk Curry )
6 red onions (shalots) sliced
4 green chilies sliced
¼ tea spoon fenugreek (uluhal)
¼ tea spoon turmeric (kaha )
1 sprig curry leaves
salt to taste
1 tea spoon lime juice
1 clove garlic crushed (optional)
tiny piece of cinnamon
1cup first (thick) coconut milk
1 ½ cups second (thin) coconut milk
Put all the ingredients into a saucepan except the thick milk and the
lime juice. On low heat stir continuously for 6-8 minutes.
Then add the thick milk and stir continuously till it comes to boiling point (do not let it boil). If it is boiled the curry will get curdled. After a few minutes later you can feel the curry is getting thicker. At this point stirring is the most important. Because if you stop stirring for a while the chance to get curdle is very high. Stirring makes it a nice thick gravy.
Remove from heat and stir for further a few more seconds. Let it cool down a little bit and add the lime juice to taste.
Serving Suggestion – Rice, Fish Ambul thiyal with lunu miris.