Fried Potato

Name: Fried Potato
Yield: Serves 4 as a side dish
Cuisine: Sri Lankan
Ingredients: 1 sprig curry leaves, leaves picked; 2 teaspoons dried chilli pieces*; 2 tablespoons coconut oil*; ¼ teaspoon freshly ground black pepper; 1 teaspoon salt; 1 teaspoon ground turmeric; ½ teaspoon Manike’s thuna paha (or store-bought roasted curry powder); 1 red onion*, sliced; 500 g (1 lb 2 oz) waxy potatoes, peeled and cut into 2 cm (¾ inch) cubes

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

About

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!

Ingredients

500 g (1 lb 2 oz) waxy potatoes, peeled and cut into 2 cm (¾ inch) cubes

Asia
Sri Lanka
Batticaloa
Side dish
Spicy
Vegan

Method

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 occ