Ingredients:
Potato - 250g
Big onion- 1
Green chilli - 1
Tomato - 1
Curry powder - 2 tsp.
Red chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Pepper powder - 1/4 tsp.
Ginger garlic paste - 1 tsp.
Salt to taste
Cardamom - 1
Cinnamon stick - small piece
Curry leaves - few
Pandan leaf - small piece
Maldive fish chips - 1/2 tsp.
Thin coconut milk - 2 cups
Thick coconut milk -1 cup
Water (to boil the potato) - 3 cups
For seasoning:
Vegetable oil - 1 tbsp.
Big onion - 1/2
Mustard seed - 1/2 tsp.
Curry leaves - few
Dry red chilli (broken into pieces) - 1
Method:
1. Add the potato and salt into pot and keep it on fire until potatoes are well boiled
2. Or pressure cook it up to 3 whistle.
3. Once it is done, peel the skin off.
4. Cut the potatoes in to half or quarter as you wish.
5. In a pan, add thin coconut milk together with big onion, green chilli, tomato, curry powder, red chilli powder, turmeric powder, pepper powder, salt, cardamom, cinnamon stick, curry leaves, Pandan leaf and Maldive fish chips. Keep the mixture on medium heat to boil ( It takes around 10-15 min)
6. When it is boiling, add the boiled and sliced potatoes into the gravy. Keep the pan closed and let it simmer it for 10 min.
7. Then, add the thick coconut milk into the boiling mixture and remove from the heat when just start to boil.
8. For seasoning, in a separate pan, add the oil. When it is hot enough, add the mustard seed. When mustard seeds are spluttering add the onion. When onion turns golden brown add dry red chilli pieces and curry leaves. Add this tempered mixture into Potato curry and mix it well.
