Sri Lanken Potato Curry
A spicy and delicious curry recipe that can be served over rice or noodles.
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | teaspoons |
coriander seeds
|
|
| ¼ | teaspoon |
fennel seeds
|
|
| ¼ | teaspoon |
cumin seeds
|
|
| 4 | each |
curry powder
fresh, leaves |
*
|
| 4 | each |
potatoes
peeled, cubed |
|
| 1 | tablespoon |
butter
clarified, (ghee) |
|
| ½ | each |
onions
finely chopped |
|
| 1 | each |
garlic
clove, minced |
|
| 1 | each |
ginger root
1 inch piece, fresh, grated |
*
|
| ½ | teaspoon |
cumin seeds
|
|
| ½ | teaspoon |
coriander seeds
|
|
| ½ | cup |
coconut milk
|
|
| 1 | tablespoon |
cilantro
fresh, chopped |
|
| 1 | teaspoon |
salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.8 | ml |
coriander seeds
|
|
| 1.3 | ml |
fennel seeds
|
|
| 1.3 | ml |
cumin seeds
|
|
| 4 | each |
curry powder
fresh, leaves |
*
|
| 4 | each |
potatoes
peeled, cubed |
|
| 15 | ml |
butter
clarified, (ghee) |
|
| 0.5 | each |
onions
finely chopped |
|
| 1 | each |
garlic
clove, minced |
|
| 1 | each |
ginger root
1 inch piece, fresh, grated |
*
|
| 2.5 | ml |
cumin seeds
|
|
| 2.5 | ml |
coriander seeds
|
|
| 118 | ml |
coconut milk
|
|
| 15 | ml |
cilantro
fresh, chopped |
|
| 5 | ml |
salt
or to taste |
|
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
