Sri Lankan Potato Curry
Cook Time 30 minutes
Servings 4
Ingredients
1kg large potatoes, peeled and quartered
2 branches of curry leaves
2 cardamom pods
1 clove
1 stick cinnamon
1 tsp fenugreek seeds
2 small green chillies, chopped
½ onion, sliced
1 garlic clove, finely chopped
1 tsp turmeric powder
2 x (270ml) coconut milk
Pinch salt
Steamed basmati rice, to serve
Sambal
100g shredded coconut
3-4 tbsp coconut milk
3-4 tbsp hot water
1 tbsp chilli flakes
1 tsp kashmiri chilli
½ onion, finely chopped
2 small green chillies, chopped
1 lime, juice
Method
For the sambal, combine all of the ingredients in a bowl. The consistency should be like wet sand.
For the curry, add potatoes, 270ml of coconut milk and all the remaining ingredients into a large pan with a pinch of salt and enough water to just cover the potatoes. Put the lid on and cook on medium heat for 15-20 minutes or until the potatoes are cooked through.
Remove the lid and add 2-3 more extra tablespoons of coconut milk. Cook for a further 5-10 minutes to thicken the sauce.
Serve the curry with a side bowl of sambal garnished with curry leaves and steamed basmati rice.