Creamy Potato Curry

    Creamy Potato Curry

    (13)
    19saves
    1hr10min


    15 people made this

    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.

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:20min  ›  Cook:15min  ›  Extra time:35min  ›  Ready in:1hr10min 

    1. 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.
    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.
    3. 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.

    Ingredients

    Fresh curry leaves can be purchased in Indian/South Asian speciality stores.

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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (14)

    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 US | Canada)

    by
    13

    I would love to try this recipe but don't have a grinder or the raw seeds. I was wondering if Steve might give the measurements for the equivalent in prepackaged spices. Would it be the same? (I rated the recipe based on the ingredient list). Bloomie  -  08 Apr 2003  (Review from Allrecipes US | Canada)

    by
    10

    This dish was aromatic to make and tasty to eat, especially when the potatoes are simply warm. I found that I had to use the whole 13.5 oz can of coconut milk and cook the potatoes 15 minutes longer, despite having microwaved them previous to putting them in the pan. Other than that, it was wonderful. I love coriander, both the seeds and the plant. It was great. Thank you for sharing this. P.S. The flavor doesn't keep well after it's been refrigerated for a few days.  -  09 Apr 2003  (Review from Allrecipes US | Canada)

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