Heat the oil in a saucepan, add the curry leaves or bay leaves, the lemon grass and spices, and fry for a few minutes. Add the chillies and onion, and fry until the onion is wilted. Stir in the potatoes, and cook for a few minutes more. Add the coconut milk, and cook until the potato is tender. Add salt to taste and serve.
© 1995 Frances Bissell. All rights reserved.