About this recipe:An authentic Sri Lankan recipe. A lusciously thick, creamy and well spiced curry, made with potatoes and a homemade curry powder. Serve over freshly cooked rice and unleavened bread.
3/4 teaspoon coriander seeds
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
4 fresh curry leaves
4 large potatoes, peeled and cubed
1 tablespoon ghee (clarified butter)
1/2 onion, finely chopped
1 clove garlic, finely chopped
1 (2.5cm) piece fresh root ginger, grated
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
125ml coconut milk
1 tablespoon chopped fresh coriander
salt to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:15min › Extra time:35min › Ready in:1hr10min
In a small frying pan, over a low heat, dry roast the 3/4 teaspoon coriander, 1/4 teaspoon fennel and 1/4 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 1/2 cooked (time depends on individual microwave), about 3 to 5 minutes.
In a large frying pan, 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 coriander and serve.
Fresh curry leaves can be purchased in Indian/South Asian speciality stores.