Kiri Hodi (gf) (v)
The name translates to ‘milk gravy’, which is exactly what this is: a gentle dish that is more like a sauce than a curry. Kiri hodi is a great starter curry for kids or those in need of comfort.
5 grams fenugreek seeds
25 grams coconut oil
4 grams curry leaves
150 grams sliced brown onion
12 grams finely chopped garlic
8 grams White Curry Powder (see recipe below)
3 grams turmeric powder
1 cinnamon quill
250ml coconut cream 4 x 5cm pieces pandan leaf
juice of up to 1 lime
salt flakes and ground white pepper
Place the fenugreek seeds in a small bowl, add 75ml water and set aside. Melt the coconut oil in a medium saucepan over a medium heat, add the curry leaves and cook, stirring, for a minute. Add the onion and garlic and cook, stirring occasionally, for 4-5 minutes until the onion has softened. Stir in the curry powder, turmeric and cinnamon and continue stirring for 1-2 minutes, until the powder begins to catch on the bottom. Add the coconut cream, pandan leaf, soaked fenugreek seeds and 600ml water. Bring just to the boil, then reduce the heat and simmer gently for 2-3 minutes until it comes together. Season to taste with lime, salt and pepper. The flavour should be mild and sweet with just a hint of curry, pepper and lime. SERVES 4
White Curry Powder (gf) (v)
This simple yet aromatic mix is used for white or yellow curries or anywhere you want spice but no heat.
6 grams curry leaves
70 grams coriander seeds
60 grams fennel seeds
30 grams each nigella seeds and cumin seeds
25 grams turmeric powder
Gently cook the curry leaves in a frying pan over a medium-high heat for about 2 minutes. Reduce the
