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Dry potato curry

By: Admin
Region: Indian
Dish:Vegetarian - Curries
Servings: 4


750g kipfler potatoes, cut into 1.5cm pieces
1/2 cup (125ml) ghee
1/2 cup (125ml) sunflower oil
1/2 cup (125ml) sunflower oil
3 garlic cloves, sliced
3 long green chillies, seeds removed, thinly sliced
12 curry leaves, plus extra to serve
2 tbs curry powder
400ml coconut water
1/2 cup (125ml) coconut cream
Thinly sliced red onion rings and shredded spring onions, to serve

Star Fruit Sambol
2 starfruit, sliced into stars
2 starfruit, sliced into stars
2 starfruit, sliced into stars
1/4 tsp chilli powder
11/2 tbs sunflower oil


Place the potato in a saucepan and cover with cold salted water. Place over medium-high heat and bring to the boil. Cook for 10 minutes or until tender, then drain and refresh in iced water. Set aside.

Meanwhile, for sambol, combine starfruit and 2 tsp salt in a bowl. Set aside at room temperature for 1 hour to draw out excess liquid. Rinse and drain. Combine in a bowl with ginger, garlic and chilli. Heat oil in a frypan over medium heat. Add starfruit and 1 tbs water and cook for 15 minutes or until caramelised. Remove and set aside.

Heat 1/3 cup (80ml) ghee and 1/3 cup (80ml) oil in a wok over high heat. In batches, fry the potatoes, stirring, for 5 minutes or until golden. Remove with a slotted spoon and drain on paper towel.

Repeat with remaining potatoes. Discard oil and wipe pan clean. Return pan to medium heat with remaining 2 tbs each ghee and oil. Cook eschalot and garlic for 5 minutes or until golden. Reduce heat to low, then add chilli and curry leaves.

Cook for 1 minute or until leaves are crispy (reserve some leaves to serve). Add the curry powder and cook, stirring, for 3 minutes or until fragrant. Add coconut water, bring to a simmer and cook for 3 minutes or until reduced by two-thirds.

Add coconut cream, bring to the boil, then simmer for 1-2 minutes until thickened.

Return potatoes to curry and stir to coat.

Top up curry with onion rings, spring onion and curry leaves. Serve with sambol.


This dry potato curry is the ying to our spiced dahl's yang. You'll get all the flavours of Sri Lanka when served together with this star fruit sambol.

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