Kiri hodhi

Kiri hodhi

Coconut milk gravy

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Serve as an accompaniment to be spooned over rice or sipped between mouthfuls of rice and curry. If a less rich result is required, substitute low-fat milk or water for part of the coconut milk.

Ingredients

Quantity Ingredient
1 tablespoon fenugreek seeds
1 large onion, finely chopped
12 curry leaves
1 cinnamon stick
2 fresh green chillies, seeded and split lengthways
1/4 teaspoon ground turmeric
1 teaspoon salt
2 teaspoons pounded maldive fish or dried prawn powder
625ml thin coconut milk
500ml thick coconut milk
lemon juice, to taste

Method

  1. Wash the fenugreek seeds and soak in cold water for at least 30 minutes.
  2. Put the fenugreek seeds into a saucepan with all of the remaining ingredients, except the thick coconut milk and lemon juice. Simmer over low heat until the onion has reduced to a pulp and the milk has been thickened by the fenugreek seeds. Stir well, then add the thick coconut milk and heat without boiling. Stir in the lemon juice and add more salt, if needed. Serve hot in small bowls.

Note

  • If a thicker soup is preferred, add a few slices of potato to the ingredients in the pan before simmering.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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