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Sri Lankan Potato Curry

Rated as 4.17 out of 5 Stars
2

"This Potato Curry is real nice; it uses a homemade Sri Lankan curry powder incorporated in the recipe."
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Ingredients

35 m servings 381
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 381 calories; 9.8 67.9 8.6 8 609 Full nutrition

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Reviews

Read all reviews 10
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious. I have been using something very similar as a filling for Dosas for years. dry roasting the spices takes a couple of times to get it down..particularly if you don't have access to...

Most helpful critical review

This dish was aromatic to make and tasty to eat, especially when the potatoes are simply warm. I found that I had to use the whole 13.5 oz can of coconut milk and cook the potatoes 15 minutes l...

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Delicious. I have been using something very similar as a filling for Dosas for years. dry roasting the spices takes a couple of times to get it down..particularly if you don't have access to...

I would love to try this recipe but don't have a grinder or the raw seeds. I was wondering if Steve might give the measurements for the equivalent in prepackaged spices. Would it be the same? (I...

This dish was aromatic to make and tasty to eat, especially when the potatoes are simply warm. I found that I had to use the whole 13.5 oz can of coconut milk and cook the potatoes 15 minutes l...

It was a little bland.... and I did end up using the entire can of coconut milk. The potatoes took forever to cook, but they did eventually (30 minutes of constant simmering later!). For the pe...

I made this recipe using the powdered version of all the spices (exept garlic) and it turned out great. I used the same measurements for the powdered spices. Next time though I will microwave ...

Whoaaa this was awesome! My only complaint is that it smelled so good while cooking that no one could wait for it to finish (but that's a good thing..). I didn't have curry leaves so I used a ...

Simply delicious. Thank you for sharing it. My husband loved it as it was different. The aroma was mouth watering.

This is a great potato curry but I add turmeric to it too!

It was really good, but not nearly as spicy as i thought it would be. Also, I think that the potatoes I used were too big. But in general, it was very tasty and everyone but the picky eaters l...