Potato and coconut curry

Potato and coconut curry

Ala kiri hodi

By
From
S is for Sri Lankan
Serves
2
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
500g potatoes, peeled and cut into 2.5-cm chunks
2 tablespoons vegetable oil
1 tablespoon mustard seeds
10 curry leaves
1/2 teaspoon ground turmeric
2 green chillies, deseeded and finely sliced
1 onion, finely sliced
300ml coconut milk
1-2 teaspoons salt

Method

  1. Boil the potatoes in a saucepan of salted water for 10 minutes until just parboiled, then drain.
  2. Meanwhile, heat the oil in a large saucepan, then add the mustard seeds, curry leaves, turmeric and chillies and stir-fry on a medium heat for a few seconds until the mustard seeds pop. Add the onion and stir-fry for 5 minutes on a very low heat until slightly softened.
  3. Add the coconut milk and salt, then bring to the boil. Add the potatoes and cook for a further 10 minutes until they are tender. Taste and season with more salt as needed. Serve with string hoppers, steamed white rice or chapattis.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again