Sri Lankan Potato curry(ala kiri hodi).
Sri Lankan Potato Curry (ala kiri hodi).Tender Potatoes in a creamy gravy of Coconut milk. A Sri Lankan dish that is a staple at lunchtime. vegan, vegetarian, gluten-free.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 500 g potatoes
- Oil (to temper, 4 tablespoons should do)
- A sprig curry leaves
- A 2-inch piece of pandan leaf
- 2-3 cardamoms slightly bruised
- Half an inch cinnamon stick
- 2-3 green chillies
- 2 pods of garlic sliced fine
- 1 large onion sliced fine
- 1 tsp Turmeric powder
- 1 tsp Mustard seeds
- 1 and a half cup of coconut milk
- Salt to taste
Instructions
- 1
Gather all the ingredients to make the potato curry recipe.
- 2
In a large pan, boil the potatoes with their skins until tender enough that when you stick a fork it goes through.
- 3
This should take 10 minutes.
- 4
Once they’re done, peel the skin and cut them to the required size. make sure to cut them to into bigger cubes.
- 5
Do not add salt at this point.
- 6
In a Clay pot or pan, over medium heat, add four to five tablespoons of oil. Once the oil is slightly warm.
- 7
Add the curry leaves and the Pandan leaf, followed by the cinnamon, cardamom, and garlic.
- 8
Temper the ingredients for 2 minutes.
- 9
Add the green chillies, chopped onions, and 1/2 teaspoon of Turmeric powder to the tempering ingredients. 2 minutes.
- 10
Once the onions turn golden brown, add the boiled potatoes and gently combine them together over low-medium heat for 3-5 minutes.
- 11
Try not to break the potatoes into smaller pieces while combining them.
- 12
Add the mustard seeds(1 tsp)and mix with the potatoes.
- 13
Let it cook for a few minutes, 3-5 minutes over low heat.
- 14
Pour in the coconut milk(1 and 1/2 Cup)and season with salt.
- 15
Let the potato curry simmer over low heat for 15-20 or until the potatoes are soft with a thick gravy.
- 16
Make sure to taste the gravy and season with salt if necessary.
- 17
Serve warm with your other rice and curry dishes.