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Sri Lankan Potato Curry

By: SMTUNE  
"This Potato Curry is real nice; it uses a homemade Sri Lankan curry powder incorporated in the recipe."

Rating: This weblink has been rated 8 times with an average star rating of 4.4 Read Reviews (6)

Rate/Review | 620 people have saved this

What to Drink?

Wine Riesling
Cocktail Caribbean Breeze
Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 3/4 teaspoon coriander seed
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon cumin seed
  • 4 leaves fresh curry
  •  
  • 4 large potatoes - peeled and cubed
  • 1 tablespoon ghee (clarified butter)
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 (1 inch) piece fresh ginger root, grated
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon coriander seed
  • 1/2 cup coconut milk
  • 1 tablespoon chopped fresh cilantro
  • salt to taste

Directions

  1. In 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 381 | Total Fat: 9.8g | Cholesterol: 8mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2004 by BLOOMIE 
I would love to try this recipe but don't have a grinder or the raw seeds. I was wondering if... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2005 by SMPARSONS 
Delicious. I have been using something very similar as a filling for Dosas for years. dry... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2006 by Cooky McGee 
I made this recipe using the powdered version of all the spices (exept garlic) and it turned... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2003 by KAFFIR 
This dish was aromatic to make and tasty to eat, especially when the potatoes are simply warm.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2009 by lovestoexperiment 
It was a little bland.... and I did end up using the entire can of coconut milk. The potatoes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2009 by eileen 
Whoaaa this was awesome! My only complaint is that it smelled so good while cooking that no... MORE

 
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