Aruni, from Kandi, Sri Lanka, showed parents how to make some delicious Sri Lankan dishes at one of our cultural cookalongs, which included rice, pumpkin curry and this simple potato curry. In Sri Lanka, typically a few different curry dishes are served alongside rice and/or naan. Aruni said ‘In feeding others I have no need to eat I already feel full’.
Serves 4 to 6
4 to 5 medium size potatoes, chopped into 2 cm pieces
1 tomato, chopped
Half an onion, chopped
2 cloves of garlic, crushed or grated
2 cups of coconut milk
A handful of curry leaves (optional)
Paprika or chilli (according to your taste)
2 tablespoons of oil
Half a teaspoon of fenugreek seeds
Half a teaspoon of curry powder
First heat a pot and put some oil and put …..seed and garlic,half from the chopped onion,fry them till they turn slightly brown. Then put potatoes( it’s better to boil them separately first for ten minutes) Give them a mix.put chilli,tomato,curry powder,curry leaves into it and mix again.Then put coconut milk. Give it stir every two minutes. Let the curry come to a boiling point or let it be till the curry get thickens.
1. Cook the potatoes in boiling water for about 10 minutes. Drain and set aside.
2. Heat the oil in a medium sized saucepan. Add the fenugreek seeds, chopped garlic, and chopped onion, and cook on a medium heat until slightly brown.
3. Add the boiled potatoes, paprika or chilli, curry powder, tomato and curry leaves and stir. Add the coconut milk, stirring every 2 minutes.
4. Allow the curry to come to a boiling point, reduce to a low heat, and cook for around 5 to 10 minutes until it has thickened.