Rice is the staple eating regimen of Sri Lankan individuals, which is accompanied by a mouth watering array of scrumptious and sizzling curries. In Sri Lanka, Rice and curry is eaten for lunch,dinner and even breakfast.
Kiri Hoid is an all objective sauce and one of many easiest, quickest and tastiest curries in any Sri Lankn cooks repertoire. This easy sauce is served with different curries and is manufactured from totally cooked Coconut milk (Pol kiri). Coconut milk is extracted by dissolving freshly scraped coconut in lukewarm water and sqeezing the combination to extract milk. This refined sauce is infused with delicate curry powder, chili powder, turmeric, contemporary inexperienced chilies and varied different spices to fit your style buds.
To make the preparation even faster, you possibly can simply use canned Coconut milk for Kiri Hodi. Please ensure to combine the content material within the tin totally as a thicker, paste like consistency separates from water and floats to the highest of the can on opening. In fact contemporary coconut milk nonetheless stays the most suitable choice when you can get hold of it!
Kiri Hodi is normally served with typical Sri Lankan dishes like Pittu, String Hoppers, Rice and so forth…Kiri Hodi could be simply transformed in to a Potato curry or an egg curry by merely including both boiled potatoes or boiled eggs. When extending the flexibility of this dish, one vital factor to recollect is that it is best to maintain stirring whereas kiri hodi is cooking. This may assist the sauce infuse the additional flavors from newly added contemporary elements.