This is a popular curry to accompany coconut sambol and kakulu rice or string hoppers and is also great with crusty bread.
Ingredients
1.
250g small, round potatoes, boiled and peeled
2.
1 onion, chopped
3.
3 - 4 green chilies, sliced, and if desired deseeded
4.
1 sprig curry leaves
5.
1” pandan leaf
6.
¼ tsp turmeric powder
7.
½ tsp salt
8.
¼ tsp fenugreek
9.
¼ cup thin coconut milk
10.
¼ cup thick coconut milk
Serves 6
Method
1.
Halve The Potatoes And Place In A Saucepan
2.
Add All The Other Ingredients, Except The Thick Coconut Milk And Bring To Boil
3.
Reduce Heat And Allow To Simmer
4.
Stir Frequently Until Gravy Thickens
5.
Add The Thick Coconut Milk, Bring To Boil And Remove From Fire
Variation
For a spicier potato curry, add 1 tsp of roasted curry powder and ½ tsp chili powder after adding the thick coconut milk, bring to boil and remove from fire
Curries
