Kiri Hodi (coconut Milk Gravy)

Ingredients(for 1 cup per person (typical Sri Lankan serving))

• 1 cup Thick coconut milk (Pol kiri – fresh or canned)
• 1 cup Thin coconut milk (Extracted second milk)
• 1 small, sliced thin Red onion (Rathu lunu)
• 1, sliced Green chili (Amu miris)
• 8-10 leaves Curry leaves (Karapincha)
• 1/4 tsp Turmeric powder (Kaha kudu)
• 1/4 tsp Fenugreek seeds (Uluhal)
• 2-inch piece Pandan leaf (rampe) (Optional but authentic) - optional
• to taste Salt
• a pinch Black pepper (Optional for mild heat) - optional
• 1 tsp Lime juice (Freshly squeezed)

Instructions

1. 1

   Prepare all ingredients by slicing onion and chili, and extracting both thick and thin coconut milk (if using fresh coconut).

   5 minutes

   Use fresh coconut for best flavor, but canned coconut milk works well too.

2. 2

   In a medium saucepan, combine thin coconut milk, onions, green chili, curry leaves, fenugreek seeds, turmeric, pandan leaf (if using), salt, and black pepper.

   3 minutes

   Add pandan leaf for an authentic, aromatic flavor.

3. 3

   Heat mixture on medium-low flame. Gently simmer (do not boil) for 10-12 minutes until onions are soft and flavors are infused.

   12 minutes

   Avoid rapid boiling to prevent coconut milk from curdling.

4. 4

   Add the thick coconut milk and stir gently. Simmer for another 3-5 minutes on low heat. Do not let it boil.

   5 minutes

   Keep heat low after adding thick coconut milk to maintain creaminess.