Sri Lankan Style Spiced Potato Curry

    Sri Lankan Style Spiced Potato Curry

    (13)
    35min


    20 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.
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    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (12)

    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

    by
    14

    Delicious. I have been using something very similar as a filling for Dosas for years. dry roasting the spices takes a couple of times to get it down..particularly if you don't have access to fresher ingredients. A couple of things to consider are obviously if you have an indian market in your community, they will almost always have their own fresh made curry powders and if you explain what you want (using Steve's ingredients) it's like they will have it, or something similar. Most supermarkets now have pre-made indian spices like Garam Masala (which adds things like Cardamom, Cloves, Nutmeg)...which is not the same, but also a nice flavour. In both cases you can dry roast the powder, of add some of the gee to make a paste and then heat that until it starts to get aromatic - but if so you must use ghee as you may not notice if you use regular butter and it starts to burn..Ghee has a higher smoke point. NEVER, EVER USE THE MASS MARKET DREAD YELLOW POWDER THEY CALL CURRY POWDER!!!!! It's an abomination and the reason why so many people hate curries, they think it is that and it is NOT!!! In India (and Sri Lanka as well as other communtiies that share the ethnic and culinary background), almsot every family has their won curry recipe that is handed down for generations and has it's own special proportions and mix of spices. I had Tamil friends in Malaysia whose grandmother shared her 'formula' with me...it was a great sign of acceptance.  -  05 Apr 2005  (Review from Allrecipes USA and Canada)

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