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The recipe for kiri hodi is relatively simple. The spices are heated first to release the aromas, with the other fragrant ingredients, onions, chili, garlic and curry leaves, then added. Once the spices for kiri hodi have been cooked, the coconut milk is added to give it a creamy texture and sweet taste to balance out the heat of the chilies.
Fish buns/Malu pan - A soft fluffy bun filled with a spicy potato and mackerel filling. Best for a savory breakfast or as a snack or to serve with tea. [21]
Kiribath (Sinhala: කිරිබත්) is a traditional Sri Lankan dish made from rice.It is prepared by cooking rice with coconut milk, hence this name, and can be considered a form of rice cake or rice pudding. [1]
Muslim families across India, as well as Pakistan prepare malpuas for iftar (meal to break the fast). This malpua includes maida, rawa, and khoya/ mawa (milk solids), and is deep fried to take the shape of a pancake. In some recipes, malpuas are dipped in sugar syrup called sira before serving. They are famous in Odia cuisine.
Malu mirisata is a spicy Sri Lankan fish curry with a chili flavor. The dish is popular around the country, mostly in seaboard areas where fish and other seafood are staple foods. Coconut milk is used in some variations of this dish. The dish is usually served with rice, bread or string hoppers. [citation needed]
Kottu, [18] is made up of paratha or wheat flour (Godamba roti), which is cut into small pieces or ribbons. [18] Then on a heated iron sheet or griddle, vegetables and onions are fried.
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Lamprais, also spelled "lumprice", "lampraise" or "lumprais", is a Sri Lankan dish that was introduced by the country's Dutch Burgher population. [1] [2] Lamprais is an Anglicised derivative of the Dutch word lomprijst, [3] which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the Indonesia dish lemper.