Sri Lankan Potato Curry
Before you start cooking a potato curry, measure out the spices so they're ready to use and peel your potatoes.
Recipe Summary Sri Lankan Potato Curry
This Potato Curry is real nice; it uses a homemade Sri Lankan curry powder incorporated in the recipe.Ingredients | How To Prepare Potato Curry For Poori¾ teaspoon coriander seed¼ teaspoon fennel seed¼ teaspoon cumin seed4 leaves fresh curry4 large potatoes - peeled and cubed1 tablespoon ghee (clarified butter)½ onion, finely chopped1 clove garlic, minced1 (1 inch) piece fresh ginger root, grated½ teaspoon cumin seed½ teaspoon coriander seed½ cup coconut milk1 tablespoon chopped fresh cilantrosalt to tasteDirectionsIn a small skillet, 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 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.Info | How To Prepare Potato Curry For Pooriprep: 20 mins cook: 15 mins total: 35 mins Servings: 4 Yield: 4 servings
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