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Vegetarian, South and Southeast Asian

Kiri hodi with string hoppers

Kiri hodi is a gentle coconut milk and turmeric curry from Sri Lanka, served with nests of steamed rice noodles called string hoppers. For 4 people, it takes 40 minutes, an easy skill level, and costs €1.60 per person. The key to success is simmering the coconut milk gently, never at a rolling boil, and adding the lemon off the heat at the very end.

Tonight, kiri hodi, Sri Lanka's gentle coconut milk and turmeric curry, with steamed rice noodle nests.

Kiri hodi with string hoppers
Total time
40 min
Difficulty
Easy
Cost per person
€1.60
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Kiri hodi is a mild, gentle curry, quite different from the fiery curries people often picture. Coconut milk gives it a round, creamy base, turmeric adds a warm golden color and fragrance, and curry leaves with green chili bring just enough depth without any real heat. Soft boiled eggs sitting in the sauce add richness and turn this into a full meal.

This is a great weeknight recipe when you want a change from your usual curry without spending hours in the kitchen. Kids love dipping the noodle nests into the coconut sauce, and since the chili stays whole in the pot, it's easy to fish out for younger eaters. It also works well for a relaxed Sunday dinner, it takes little effort but still feels like a small trip somewhere else.

The ingredients

4 people

Pantry

  • Coconut milk 40 cl
  • Turmericoften in the pantry 1 tsp
  • Fenugreek seedsoften in the pantry 1 pinch
  • Curry leaves 8
  • Rice vermicelli 250 g
  • Oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Green chili 1
  • Lemon 1

Dairy

  • Eggs 4

Allergens Eggs

The step by step recipe

  1. Boil the eggs for 9 minutes, run them under cold water, peel them, and cut them in half. 10 min

    Start from boiling water, the timing is what matters.

  2. Heat the oil, add the sliced onion, garlic, split chili, curry leaves, and fenugreek, and sauté. 5 min

    If you don't have fenugreek, just skip it, the dish stays good.

  3. Pour in the coconut milk with the turmeric, salt, and a glass of water, and let it simmer gently. 10 min

    No rolling boil, the coconut milk will split.

  4. Drop the rice vermicelli into hot water for the time indicated, drain, and shape into little nests on the plates. 5 min

    Use thin vermicelli to mimic string hoppers, which you can only find in specialty stores.

  5. Place the eggs in the curry, squeeze the lemon off the heat, and pour over the noodle nests. 3 min

    Serve right away, the noodles soak up the sauce fast.

Our tips to get it right

  • Split the green chili lengthwise without cutting it into pieces, it infuses its flavor into the curry without too much heat, and you can remove it before serving if needed.
  • Use a thick, full fat coconut milk rather than a light version, the texture of kiri hodi depends on its creaminess.
  • Shape the noodle nests just before serving, they dry out and stick together if they sit too long on the plate.

The variations

  • Swap the eggs for pan fried firm tofu cubes for an egg free version, add them to the curry the same way at the end of cooking.
  • For more heat, slit the green chili further or add a pinch of chili powder to the coconut milk while it simmers.
  • For kids, serve the curry separately in a bowl with the plain noodle nests on the side, so everyone can dip to their own taste.

What to serve it with

  • A fresh coconut chutney
  • Plain cucumber slices
  • A hot cup of black tea

Storage

The curry keeps for 2 days in the fridge in a sealed container, separate from the noodles which dry out quickly. Reheat it gently over low heat without boiling, so the coconut milk doesn't split. Make the noodle nests fresh right before serving, they don't freeze well.

Questions about this dish

Can you make kiri hodi ahead of time?

Yes, you can cook the curry up to two hours ahead and reheat it gently before serving. Prepare the noodles and eggs just before eating so they stay soft.

What if I don't have curry leaves?

You can skip them, the dish still gets its character from the turmeric and coconut milk. It will be slightly less fragrant but still good.

Is kiri hodi very spicy?

No, it's a mild curry, the whole green chili only infuses a little warmth without any real burn. You can remove it after cooking if you want an even gentler dish for kids.

Can I use a different noodle instead of rice vermicelli?

Thin rice vermicelli best mimics traditional string hoppers. Wider rice noodles also work, but the texture will be less close to the original.

How long does it take to make a kiri hodi with string hoppers?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a kiri hodi with string hoppers?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kiri hodi with string hoppers cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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