Potato Curry (Ala Kiri Hodi)

March 17, 2013 | 1 Comment

"This is a light & healthy potato curry, its also so easy to cook and taste is second to none. For Sri Lankans it's a day to day dish usually enjoy with rice, you can also have this lovely curry with bread & string hoppers. Cooking in a low to medium heat is the traditional method for this dish."

Prep Time

10 Min

Cook Time

20 Min

Ready In

30 Min

Ingredients

12

Difficulty

Easy

Servings

4

Potato Curry (Ala Kiri Hodi)

Total Servings

Ingredients:

  • 6 Medium Potato (peel and cut in to small pieces)

    • 3 Cup Coconut Milk

      • 4 Medium Garlic (cut in to pieces)

        • 1/2 Medium Onion (cut in to pieces)

          • 1 Small Cinnamon Stick

            • 1 Small Pandan Leaf (2-3 inches, strip to pieces)

              • 5 Small Curry Leaves

                • 1 Teaspoon Curry Powder

                  • 1/2 Teaspoon Turmeric

                    • 1/2 Teaspoon Fenugreek

                      • 2 Medium Green Chili (cut in to pieces)

                        • 1 Teaspoon Salt (or to taste)

Directions:

Step 1
In a sauce pan add potato, coconut milk, turmeric powder, curry powder, curry leaves, pandan leaf, cinnamon stick, fenugreek, onion,garlic, green chilli and salt and mix well all together.
Step 2
Heat up the sauce pan over medium heat and let it simmer until potato are cooked and curry turn in to thick gravy for about 20 minutes while stirring Continuously(don't let it curdle).
Step 3
When curry is getting to thick check taste for salt and remove it from heat.
Step 4
Serve with steamed rice, bread or string hoppers.


Comments (1)

  1. Daniel Davies says:

    I had this once at mt mate’s home. Yummy dish!!!

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