Sri Lankan Potato Curry
Serve with (Rice+ papadums + one or two other curries)
|450 g||potatoes, boiled and peeled|
|1-2||green chillies chopped|
|1 sprig||curry leaves|
|1/2 tsp||fenugreek seeds|
|1/2 tsp||cumin seeds (optional)|
|2.5 cm||piece cinnamon|
|12 cm||piece of rampe (optional)|
|1 tsp||mustard seeds|
|1 -1 1/2 cups||coconut milk|
|1 tbsp||vegetable oil|
|salt to taste|
- Put the pan on medium flame; add the oil, when the oil is hot add the mustard seeds, cumin, fenugreek and fry till the mustard seeds pop. Next all the other ingredients except the potatoes, goraka and coconut milk. Fry for a few minutes till the onions are soft.
- Cut the potatoes into 1 inch pieces. Add to the pan and stir. Add salt to taste. Next add the coconut milk, and the goraka. Add salt to taste. If the curry is too thick add about 1/2 cup hot water. Cook to a boil, stirring constantly.
- Serve Hot! This goes well with rice, hoppers, string hoppers or roti.
- *If Goraka is not available, add juice of 1/4 lime just before taking off the heat.
Recipe Credits: LINK