Potato Curry is a staple dish at all meal times in Sri Lanka. In other words, it can be eaten at breakfast, lunch and dinner. It's especially good for toddlers and young children who cannot yet handle too much spice.
Notes:
>This dish can be stored in the refrigerator for around 3 days, but ensure to do so in an airtight container.
>Try and store it in a glass or disposable container, as it may stain a plastic container because of the turmeric present in it.
>It's not advisable to freeze as boiled or cooked potatoes tend to break up when defrosted.
>Ideally, you should place it on the stove top to reheat, but if using a microwave, do so for about 2 minutes, then stir well and serve hot.
Find the link to the demo video for this recipe here: @SLPotatoCurry
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Ingredients:
550g potatoes, boiled or steamed
3 small green chillies, split
1 small onion, sliced
2 cloves of garlic, sliced
1 sprig of curry leaves
4 cloves
2 cardamom
1" piece of Ceylon cinnamon
Salt to taste
1 tsp turmeric powder
1 tbsp coconut oil
1 cup thick coconut milk
Method:
Boil or steam the potatoes with their skins on. What I usually do is add them to a pressure cooker, cook them on high heat for 1 whistle and then lower the flame to medium and continue cooking for another 2 to 3 whistles.
This is how long it takes in my pressure cooker; yours may vary as timing differs in various types and brands of pressure cookers.
Once the steam has gone down, remove the potatoes, peel them, cut to desired size and leave aside. I usually cut the potatoes into big chunky pieces.
The potatoes should be tender enough so that when you stick a fork in, it goes through cleanly.
Note: If boiling the potatoes in the regular manner; place them in a pan with just enough water to cover the tops of the potatoes. Bring to a boil on high heat. Then lower the heat to medium and boil for a further 10 to 15 minutes. Remove, drain, peel and cut to desired size.
Place a clay pot or pan on a medium flame. Add the oil and heat.
Once the oil is slightly warm, add the curry leaves, onions, garlic and green chillies. You can also add in 1/2 tsp of fenugreek seeds at this moment if you like as it adds so much to the flavour. Combine and stir-fry for a minute or until the onions turn translucent.
Now add the turmeric powder, salt, cinnamon, cloves and cardamom. At this point you can also add about a tsp of whole black peppercorns and a strip or two of pandan leaves (rampe) if you have any. Mix all the ingredients well and stir-fry for a minute or so.
Pour in the coconut milk and stir well.
Now gently add the potatoes and mix.
Bring to a boil, then reduce the heat to low, cover and cook for about 5-8 minutes.
The potato curry is done when the coconut gravy is nice, thick and creamy.
This curry can be relished with your favourite rice and curry, string hoppers or pol roti. It also goes amazingly well with Sri Lankan Yellow Rice and a Meat Curry.
Enjoy!
PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!
XOXO, Jovanka
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