Potato Curry
There are as many versions of potato curry as there are types of potato. This particular one has a sharp hit of mustard combined with a little chilli, giving it a deep heat with a vinegary tang. It has a strong flavour and makes for a substantial, slightly heavy curry.
Ingredients 16
40 g ghee
8 g curry leaves
240 g brown onion, sliced
40 g garlic, finely chopped
40 g ginger, finely chopped
20 g lemongrass, finely chopped, white part only
1 long green chilli, cut into thin rounds
salt flakes
white pepper, freshly ground
30 g brown curry powder, see my recipe
2 g turmeric powder
850 g dutch cream potato, peeled, cut into 3 cm (1/4 in) chunks, see my tips below
240 ml coconut cream
3 pieces pandan leaf, 5 cm each
240 ml water
40 g sri lankan mustard, see my tips below
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Method 4
Melt the in a large saucepan over a medium heat, add the and cook, stirring, for a minute or so until the leaves are fried. Add the , , , and and cook, stirring occasionally, for 4–6 minutes until the onion starts to soften. Lightly season with salt flakes and white pepper.
Add the and and cook, stirring, for 1–2 minutes until the powder begins to catch on the bottom of the pan.
Add the and stir well to coat, then add the , and . Reduce the heat to low and simmer gently, stirring occasionally, for 30–35 minutes until the sauce has reduced and thickened.
Just before serving, stir through the and have a final taste for seasoning.
O Tama Carey's tips
Waxy potatoes work best in this recipe as they hold their shape and are firm enough to stand up to the hefty sauce. A floury variety will result in a mushy curry. You want the potatoes to be nicely cooked through and tender enough to suck up the flavour of the sauce, but not so soft that they are falling apart.
Most cuisines have their own version of a mustard and Sri Lanka is no exception. Their version includes ginger and sometimes turmeric, and can be used to make a mustardy curry. Substitute a 1:1 ratio of wholegrain and hot. English mustard.
