Sri Lankan Style Spiced Potato Curry

    Sri Lankan Style Spiced Potato Curry

    11saves
    35min


    18 people made this

    A vegetarian curry based on potatoes and a home made curry powder of toasted and ground coriander, fennel and cumin seeds.

    Ingredients
    Serves: 4 

    • 3/4 teaspoon coriander seeds
    • 1/4 teaspoon fennel seeds
    • 1/4 teaspoon cumin seeds
    • 4 curry leaves
    • 4 large potatoes - peeled and cubed
    • 1 tablespoon ghee or butter
    • 1/2 onion, finely diced
    • 1 clove garlic, minced
    • 1 (2cm) piece fresh ginger root, grated
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon coriander seeds
    • 1/2 cup (125ml) coconut milk
    • 1 tablespoon chopped fresh coriander
    • salt to taste

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. To make the curry powder, dry roast the coriander, fennel and cumin seeds in a small frypan over a low heat - individually - until aromatic. Combine all these with the curry leaves, and over a low heat, dry roast for about 5 minutes more. Do not burn. Grind the spices and leaves using a mortar and pestle or a clean coffee grinder. Set aside.
    2. Place potato cubes in a microwave-safe bowl, and microwave until about 1/2 cooked (time depends on individual microwave), about 3 to 5 minutes. You could also steam or boil the potatoes.
    3. In a large frypan, melt the ghee over medium heat. Cook the onion, garlic, and ginger in the ghee until golden and aromatic. Meanwhile, grind the remaining coriander and cumin seeds; add with one teaspoon of the curry powder (prepared in the first step) to the onions and garlic. Cook, stirring, for 30 seconds. Stir in the potatoes, and cook for 3 minutes. Stir in the coconut milk, bring to a simmer, and then reduce heat to low. Cover, and cook until potatoes are tender, about 7 minutes. Season with salt to taste. Top with chopped fresh coriander and serve.

    Recently Viewed

    Reviews (2)

    cassandra
    0

    Altered ingredient amounts. Didn't have ghee so used oil; ended up using more coconut milk...probably half again as recommended - 30 Jul 2009

    cassandra
    0

    This was great. It wasnt too hard to make the curry powder and it smelt amazing while it was cooking! I boiled the potatoes -so I did that for about 12 minutes. - 30 Jul 2009

    Write a review

    Click on stars to rate