Ala thel dala

Fried potato curry

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in
Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

In Sri Lanka, this was one of my favourite dry curries. You can add it to a dosai to make masala dosai, serve it with Puri, or just roll it up in a roti and enjoy it as a snack with tamarind chutney.


  • 4 large russet or other boiling potatoes, washed well, skin on
  • 4–5 tablespoons virgin coconut oil
  • 2


Boil the whole potatoes in their skins in a large saucepan of water over high heat for about 20 minutes. Make sure the potatoes aren’t too soft — they need to have some remaining bite to them.

Drain the potatoes and leave to cool slightly, then peel them and cut into 2.5 cm (1 inch) cubes. Set aside.

Heat the coconut oil in a heavy-based, deep-sided saucepan over medium–high hea