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Sri Lankan Potato Curry
Sri Lankan potato curry, something that we as Sri Lankans love to have with our rice and curry. The best thing about potato curry is, it’s not spicy, it’s just a creamy potato that anyone and everyone can enjoy. It’s only in Sri Lanka that we love to mix carbs with carbs hahahhaha.
Potato curry is something I grew up back home on a daily basis. I still can’t understand how I managed to stay slim back home, eating so much potato and rice and now if I eat rice for all meals, I will literally have to be living in the gym.
Ingredients
- 500 g Potato Skin on
- 2 Tablespoon Oil
- Canola, Vegetable,
- Olive
- 10 Curry Leaves
- 1/2 Pandan leaf Optional
- 2-3 Cardomom pods
- 1/4 Cinnamon stick
- 2 Chillies Green or red
- 1/2 tsp Dill seeds
- 2 cloves Garlic Chopped
- 1 Onion Sliced
- 1 tsp Turmeric powder
- 1 tsp Mustard seeds
- 2 1/2 cup Coconut Milk
- To taste Salt
Directions
- Firstly boil the potatoes with the skin on in a saucepan until tender, but not too tender
This will take approximately 35-40 minutes depending on the size of the potatoesMake sure the potatoes are not too tender, if not it will turn into mash in the curry - Once the potatoes are parboiled, take off the skin and cut them into quarters
- In a separate pan, add oil, onion, garlic, chilli and saute until soft
- Then add the mustard seeds, dill seeds, cardamom pods, cinnamon sticks, curry leaves, pandan leaves, saute for about 1 minute, then add the potatoes and quickly add the coconut milk.
- Add turmeric, salt and cook for about 10 -15 minutes, until the gravy has absorbed into the potatoes and the potatoes are cooked and the curry has thickened
- Off the fire, adjust seasoning and enjoy
