About this recipe: This potato curry is delicious. It's made by gently simmering potatoes with coconut cream, green chillies, curry leaves, cayenne pepper, saffron and garlic. Serve with freshly cooked rice.
Fresh curry leaves can be purchased in Indian/South Asian speciality stores. Tinned coconut cream is thicker than coconut milk and is different from creamed coconut blocks. If unavailable in your local supermarket, you will find it in Indian/South Asian speciality stores.
- Rated on - 15 Jul 2015
This is a really good recipe. I had to make a few changes because not all of the ingredients are available to me. I cannot find curry leaves any where around where I live and since I only found out last week that I was cooking Sri Lankan cuisine for my blog this week, there simply wasn't time to order any. I read that curry leaves are similar in appearance to bay leaves but they do, in fact, taste like curry. I subbed 1-1/2 teaspoons of curry powder instead. I used a few of my saffron threads, I didn't have powder, but I don't really think that changed the dish at all. I also had to cut back on the chile peppers because my neighbor simply can't eat spicy foods. I used one jalapeno, with the seeds and veins removed and minced it up very fine...he could eat this recipe. As this was cooking, I could totally imagine being in a Sri Lankan marketplace...the smell was amazing. The taste of dish is fantastic! Thanks for a superb recipe! - 06 Oct 2011 (Review from Allrecipes US | Canada)
beign a wimp when it comes to spice I ended up using only one small chili instead of 3. I also ended up using the whole 14oz can of coconut cream. The flavors were great, but it took me twice as long to cook, which caused me to add alot more liquid to prevent the sauce from burning. Since I did not have a scale this may have been an issue more on my part of having too much potato. - 05 May 2010 (Review from Allrecipes US | Canada)