Sri Lankan Potato Curry

Traditional tastes, modern methods. Homemade Sri Lankan curry powder, made with fresh curry leaves and coriander, cumin, and fennel seeds flavors these potatoes cooked in coconut milk. A coffee grinder is an excellent tool for grinding spices, and the microwave decreases the cooking time.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 381 Calories

Ingredients

• salt to taste
• 1 clove garlic, minced
• 1 tablespoon chopped fresh cilantro
• ½ cup coconut milk
• ¼ teaspoon fennel seed
• ½ onion, finely chopped
• 1 tablespoon ghee (clarified butter)
• ½ teaspoon cumin seed
• 1 (1 inch) piece fresh ginger root, grated
• ¼ teaspoon cumin seed
• 4 large potatoes - peeled and cubed
• ¾ teaspoon coriander seed
• 4 leaves fresh curry
• ½ teaspoon coriander seed

Recipe Instructions

Step 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.

Step 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.

Step 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.