Rice is the staple diet of Sri Lankans, which is accompanied by a delicious variety of hot and delicious curries. In Sri Lanka, rice and curry are eaten for lunch, dinner, and even breakfast.
Kiri Hoid is an all-purpose sauce and one of the simplest, quickest and most flavorful curries in any Sri Lankan cooks’ repertoire. This simple sauce is served with other curries and is made with well-cooked coconut milk (Pol kiri). Coconut milk is extracted by dissolving freshly scraped coconut in warm water and squeezing the mixture to extract the milk. This subtle sauce is infused with mild curry powder, chili powder, turmeric, fresh green chilies, and various other spices to satisfy your palate.
To make the preparation even faster, you can easily use canned coconut milk for Kiri Hodi. Be sure to mix the contents of the can well, as a thicker, pastier consistency separates from the water and floats to the top of the can when opened. Of course fresh coconut milk is still the best option if you can get your hands on it!
Kiri Hodi is usually served with typical Sri Lankan dishes like Pittu, String Hoppers, rice etc. Kiri Hodi can be easily made into a potato curry or egg curry by simply adding boiled potatoes or boiled eggs. Expanding on the versatility of this dish, one important thing to remember is to keep stirring while the kiri hodi cooks. This will help the sauce infuse the additional flavors from the fresh ingredients just added.
