Pathola Kiri Hodi - Snake Gourd White Curry

This is a dish that we make in Sri Lanka for day to day meals. This curry is a mild dish suitable for everyone & also a very easy one to make. There were so many requests for day to day curries. That is why I thought to share this recipe with you all! Try the recipe by yourself and remember to put a comment for me  Good luck with the recipe.


INGREDIENTS:
3 cups snake gourd – cut in to half-moon slices
½ onion – sliced
2 cloves garlic – sliced
1 green/red chili – cut into small pieces
5 -6 curry leaves
Pandan leaf – small piece
¼ teaspoon fenugreek (Uluhal) – (optional)
2 cups coconut milk - little bit thick (mitikiri)
¼ teaspoon turmeric
¼ teaspoon chili powder – (optional)
½ teaspoon Sri Lankan raw curry power
1 tablespoon Maldive fish – pieces (Optional)
1 tablespoon lime juice
Salt to taste

DIRECTIONS:
Place the snake gourd, onions, garlic, green chilies, curry leaves, fenugreek, Maldive fish, salt and all the spices in a medium size bowl, mix it all well and keep it aside for nearly 5 minutes. Heat the stove on medium heat and in the same time place the snake gourd mixture in a saucepan and add the coconut milk. Mix it well. Place the saucepan on heat for nearly 15 minutes OR until the curry is boiling. (Continuously stir the curry, if not it will curdle.) When you see the bubbles on the bottom of the saucepan, lower the heat, and let it cook for another 5 minutes. Take the curry out from the heat. Then add some lime juice and mix it well. Taste for salt. Sprinkle little bit of Sri Lankan roasted curry powder on the top of the curry before serving.

SERVING:
Mainly you can eat with any kind of rice.

NOTES:
1. If you like you can mix a small piece of cinnamon into the curry. 2. Always stir the curry, if not the curry will curdle, and you won´t get the real taste at all. 3. If you think the curry is too think just add small amount of water.