Sri Lankan Potato Curry
Wfp has been working with the government of sri lanka since 1968 to address the underlying causes of food insecurity and malnutrition.
Recipe Summary Sri Lankan Potato Curry
This Potato Curry is real nice; it uses a homemade Sri Lankan curry powder incorporated in the recipe.Ingredients | Food Companies In Sri Lanka¾ teaspoon coriander seed¼ teaspoon fennel seed¼ teaspoon cumin seed4 leaves fresh curry4 large potatoes - peeled and cubed1 tablespoon ghee (clarified butter)½ onion, finely chopped1 clove garlic, minced1 (1 inch) piece fresh ginger root, grated½ teaspoon cumin seed½ teaspoon coriander seed½ cup coconut milk1 tablespoon chopped fresh cilantrosalt to tasteDirectionsIn 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.Info | Food Companies In Sri Lankaprep: 20 mins cook: 15 mins total: 35 mins Servings: 4 Yield: 4 servings
TAG : Sri Lankan Potato CurryWorld Cuisine Recipes, Asian,
