Advertisement
Potatoes in Coconut Milk
- Serves
4
- Difficulty
Easy
Published 1980
One of the best things I ate when I visited Ceylon were potatoes cooked in this way. They are beautifully mild and rich and are a good accompaniment to any dish.
Ingredients
2 oz 50 g ½ pint 300
Method
Put the coconut in a bowl. Bring the milk to the boil and pour on to the coconut, stir and leave on one side.
Peel the potatoes and cut into smallish pieces. Boil in salted water for 7-10 minutes, until the potatoes are just about cooked but not breaking up, and drain.
Cut open the chilli under running water, discard the seeds and stem and chop the flesh finely. Return the drain
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe