Silky Potato and Coconut Curry

This midweek winner is easy to prepare and perfect in the depths of winter. Serve with rice or flatbread, substitute ingredients for your local produce and of course, pour a glass of red to compliment.

INGREDIENTS:

  • 3 Large desiree potato diced into small chuks ( Not to small )
  • 1 Green Chilli diced
  • ½ Medium brown onion dices fine
  • ½ stem fresh green curry leaves
  • 3 x 3inches long – Pandanus leaf ( Rampe ) Any Asian grocery
  • 3-4 Tbsp Coconut powder
  • 1 Tbsp Maldive Fish ( Any Sri Lankan or Indian Grocer )
  • ½ Tsp Turmeric
  • ¾ Tsp salt

METHOD:

  1. Place potatoes in medium size pan and add water exposing tops of potato.
  2. Add diced onions, curry leaves, Rampe, maldive fish and salt and bring to boil
  3. Once boiling add turmeric and cook until potato is softening then add coconut milk powder, stir blend in lightly until potato is soft and silky, add more salt if needed.