Sri Lanken Potato Curry

Directions

In a small skillet, over a low heat, dry roast the ¾ teaspoon coriander, ¼ teaspoon fennel, and ¼ teaspoon cumin seeds individually until an aroma is starting to be given off. 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.

Place potato cubes in a microwave-safe bowl, and microwave until about ½ cooked (time depends on individual microwave), about 3 to 5 minutes.

In a large skillet, 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 fresh 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 cilantro, and serve.

Calories 242 Protein 4.8g Total Fat 9.5g Sodium 600mg Cholesterol 8mg Carbohydrates 36.3g Fiber 5.3g