Prakash K. Sivanathan, Niranjala M. Ellawala

Kiri Kos

Name: Kiri Kos
Yield: Serves 4, as a side dish
Cuisine: Sri Lankan
Ingredients: ¾ tsp ground turmeric; 6 black peppercorns; 4 garlic cloves, finely chopped; 2.5 cm (1-inch) piece of rampe (pandan) leaf; 1 green chilli, slit lengthways and deseeded; 5 fresh curry leaves; ½ tsp mustard seeds; 1 tbsp oil; ½ tsp fenugreek seeds; 2 dried red chillies; ½ tbsp finely chopped onion; ½ tbsp Bathapu Thuna Paha (curry powder); 1 medium onion, finely chopped; 250 ml (9 fl oz/generous 1 cup) water; 1 tsp ground cumin; ½ tsp salt; 400 g (14 oz) fresh jackfruit bulbs (or see Note); 200 ml (7 fl oz/generous ¾ cup) coconut milk

Preparation info

Serves
4
, as a side dish

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

400 g (14 oz) fresh jackfruit bulbs (or see Note)
250 ml (9

Asia
Sri Lanka
Side dish
Gluten-free
Vegan

Method

Wash and cut the jackfruit bulbs in half and put them in medium saucepan. Add the water and all the other ingredients except the salt and coconut milk.

Bring to the boil, then lower the heat and simmer for about 15 minutes until slightly thickened. Add the salt and stir well.

Pour in the coconut milk and simmer for a further 10 minutes until thick and almost all the liquid is ab