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Sri Lanken Potato Curry recipe

4 servings

Ingredients:

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

Instructions:

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.