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Sri Lankan Potato Curry
April 09, 2003

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 longer, despite having microwaved them previous to putting them in the pan. Other than that, it was wonderful. I love coriander, both the seeds and the plant. It was great. Thank you for sharing this. P.S. The flavor doesn't keep well after it's been refrigerated for a few days.

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