Peeling the potatoes when they're still hot is finger-killing work - only a Sri Lankan housewife can do this without running around the kitchen and howling like Wile E. Coyote after a really daft attempt at the Road Runner. Believe me, I've tried it.
So run them under a slow cold tap while you're peeling them: it won't harm them at all but you'll retain the ability to play the piano.
Ingredients
- 5 medium potatoes
- 2 onions, sliced
- 1 green chilli, chopped
- 2 cloves garlic, chopped
- Handful curry leaves
- ½ teaspoon powdered turmeric
- 3-4 small pieces cassia
- 1 tsp crushed red chilis
- 2 tsp salt
- 4 tbs oil
- 225ml coconut milk
Boil the potatoes in their skins until softened but still firm-fleshed, probably around 20-30 minutes’ cooking time, depending on their size. Allow them to cool a little, then peel them and then cut them into chunks. Fry all of the other ingredients together in the oil for 3-4 minutes, stirring to combine and evenly cook. Add the potatoes and heat through, then add the coconut milk, allow to cook and combine for 5-10 minutes and then serve.
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