Sothi is a mild coconut curry which is cooked mainly by the South Indians and Tamils of Sri Lanka. Here is my mother’s sothi recipe which is a favourite amongst her children and grandchildren.

Serves 4 – 6

Ingredients:

• Coconut milk from 1 coconut or 1 canned coconut milk
• Turmeric – a pinch
• Salt – as needed
• ½ teaspoon fennel seeds
• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• Curry leaves – 2 sprigs
• Dried anchovies (ikan bilis) approx. (Optional if you are vegetarian)
• 4 green chillies (according to taste) – split chillies in halves
• 4 fresh red chillies (according to taste) – sliced
• 1 Bombay onion – thinly sliced
• 1 large potato – peeled and sliced thinly
• 1 heaped teaspoon – ginger garlic paste
• 2 big very ripe tomatoes – chop coarsely or cut into thin wedges
• 2 tablespoons cooking oil – coconut or olive oil ( add more if sticking to the pot)

Dry roast and grind

• Black pepper – ½ teaspoon
• Cumin seeds – ½ teaspoon
• Fenugreek seeds – a good pinch, roast seeds slightly or the dish would be bitter

Garnish

• Coriander leaves – a handful torn or chopped coarsely

Method:

1. Add some oil in a pot and add in the fennel and the mustard seeds until the mustard seeds pop.
2. Then add in the onions and fenugreek seeds until the onions becomes quite soft before browning.
3. Add in the ikan bilis (dried anchovies) roughly pounded, and curry leaves until the onions turn golden brown. (optional)
4. Stir in the chillies, potatoes and tomatoes.
5. Sprinkle some salt and a pinch of turmeric powder.
6. After a few minutes, add enough water to cover the vegetables.
7. When the potatoes are soft and tomatoes are mushy, add in the coconut milk.
8. The milk will simmer at the sides but do not let it boil or it curdles.
9. Taste for salt. Sprinkle the roasted and ground ingredients.
10. Add in the coriander leaves and stir for 1 minute.
11. Switch off the flame and continue stirring for a few minutes.
12. Allow it to cool slightly before you cover the sothi.
13. Best eaten with string hoppers or hot & spicy food.

NB:

• Sothi should be quite mild, especially for children. Should not be too watery nor too yellow in colour.
• Vegetarians can omit the dried anchovies (ikan bilis).
• You can add in a little lime juice or tamarind at the end but it’s optional.