sri lankan potato curry

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• 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.
• 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.
• 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.