In Sri Lanka, this dish is equal to a "poor man's stew" with only a few basic ingredients, but simply aromatic and delicious and one of the quickest dishes you can make. The silky smooth coconut milk base gets a golden lift from turmeric and a fresh spritz of lime gives it a citrus kick, while the onion and green chili adds earthy flavor. Serve with rice or in a bowl with toasted bread for dipping.
- 1 can thick coconut milk
- 1/2 tsp turmeric powder
- 1 inch Ceylon cinnamon stick
- 1 tsp fenugreek seeds
- 1 tsp lime juice
- 1-2 green chilies, chopped
- 2 cloves garlic
- 1/2 red onion, chopped
- 5-6 curry leaves (optional)
- 2 inch Pandan leaf (optional)
- Salt to taste
- Combine all ingredients in a saucepan
- Fill the empty coconut milk can with filtered water and add to the saucepan
- Start the saucepan on medium heat and bring to a simmer
- Once simmering, stir slowly and constantly until boiling
- Keep stirring for two more minutes
- Taste the stew and adjust for salt preference
- Turn off heat and rest for five minutes
- Add half a teaspoon of lime juice and mix well. Taste again and add the remaining lime juice if preferred.
Serve hot over any kind of rice or in a soup bowl with toasted bread or naan on the side for dipping.
Tip: Warm coconut milk will develop a layer on top as it sits still and cools. Stir before serving.