Wet Potato Curry

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Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 2 cups chopped boiled, peeled potatoes
  • ½ tsp garlic paste
  • 2 tbsp tamarind juice (pour boiling water over dried tamarind and leave until cool, then crush with your hands and strain)
  • 1 tsp turmeric
  • ½ tsp mango powder
  • 1 tsp sugar
  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 1 tin chopped tomatoes
  • 2 tsp jeera powder
  • 1 tsp dhania powder
  • 1 tsp fennel powder
  • Chilli powder to taste
  • Pinch asafoetida
  • Salt to taste


  • Heat the oil and fry the onions slowly until they turn brown at the edges.
  • Add all the other ingredients except for the potatoes, and cook over a low heat for eight minutes.
  • Stir in the potatoes, then cook for a couple more minutes.
  • Serve with rice and yoghourt. You can add peas to this dish or green beans or even parboiled carrots.