Tuesday, June 14, 2011

Sri Lankan Mild Potato Curry

4-5 large potatoes cut into big cubes
1 medium onion sliced or chopped
1 serrano chili (whole but with a slit down the length)
2 cloves of garlic cloves minced
10-15 curry leaves
1 small stick of cinnamon
1/2 tsp of turmeric powder
1/2 tsp of fenugreek seeds(available in Indian Grocery Stores)
1 cup of coconut milk
salt to taste
1-2 tsp of lime juice
2 cups of water(or as much as you need to boil the potatoes)

Place all the ingredients (except for the coconut milk and the lime) in a large pan.    Bring to a boil and allow to cook until the potatoes become fork tender (around 15-20 minutes).

Add the one cup of coconut milk and allow to boil for another 2 minutes.  Taste for salt here.  The potatoes will absorb a lot of the salt while cooking so the gravy may need a little more salt.   Then turn off the stove and as a final step add your lime juice.  You just want a little (around 1-2tsp)  The lime juice will brighten your dish.  Now it is ready to serve.

Serves 4-6 people as part of a meal. Enjoy.

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