Most curries in Sri Lanka include coconut milk or coconut cream, but this is one dish that doesn’t. It’s simple to make and is a perfect side dish to any curry. For those who don’t like too much heat, you might want to reduce the chilli, as it has quite a fiery kick!
Put the potatoes, onion, curry leaves, turmeric, thuna paha, pepper and salt into a bowl and mix, making sure the potato is evenly coated in the spices.
Heat the coconut oil in a wok over high heat. Add the dried chilli pieces and potato mixture and fry for 2 minutes, then reduce the heat, cover and cook for 20 minutes, or until the potatoes are tender, turning them occasionally so they don’t stick to the bottom of the wok (take care when turning the potatoes so they don’t break up). When the potatoes are golden and cooked through, transfer to a bowl. Serve with a main curry and rice.
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