SRI LANKAN POTATO CURRY (BASIC & TEMPERED) 

Thank you so much 🙂

Awesome! You did well following the directions 👏 👍 👌 ❤️

Great to hear! So happy it turned out well! :)

Most welcome 😊

You can definitely skip if you don't have rampe leaves. They also have pandanus extract in the indian stores also sold as Kewra water. .If you have lemongrass use a one inch piece of that as an alternative or in addition to Kewra water.

Hi rockysmith, thanks for coming on board! First, I need to correct something in the video and that is when I refer to Fenugreek seeds as fennel. So don't get confused when you see that part :) Tempering is a method of enhancing the flavor of a dish by using a little oil to fry some fragrant and flavorful ingredients (typically about 3 or 4 ingredients but can be more depending on what's being made. The only effect with tempering is the added layer of flavor (and heat if tempering with chillies) and the added the oil/ghee of course. You can still temper without curry leaves by using a mix and match of other ingredients. It's up to you how you want to play around with them. Typically in Sri Lankan cooking we use a combination of any the following; onions, fresh garlic, fennel or cumin seeds, chili flakes or whole dry chilies, pandan leaves, cinnamon etc. You cannot substitute curry leaves with curry powder as the curry powder is a just a combination of other spices. It's hard to find a substitute for curry leaves so just leave it if you don't have any. Hope this helps. Let me know if you have questions. :)

It really is and I can see why it's your favorite too! Thank you :)

Hi Maya, sorry for the delay in responding. Turmeric is what I have used for the yellow color. Yes, you can skip the paprika. I add paprika for color, since to get that color with chilli powder I have to add too much & it becomes spicy for me. :)

Hi Moshanthi, thank you for your kind words, although I feel as though I have not been clear with the directions somewhere, since it has not worked out for you with the gravy. I am not sure what varieties of potatoes are available to you. But just know that the thickness of the gravy is not from the milk alone. The more starchy potatoes like the ones used to make mashed potatoes will give the thickest gravy. The more firm textured potatoes similar to SL varieties, or like the Yukon Gold or red potatoes will not contribute to thickening the gravy as much. You can also get a richer, thicker gravy using all or part heavy cream/fresh cream. Let me know if you have questions at anytime. I am happy to walk you through this.

Thanks, Stella! The powdered spices for this recipe are given under the video in the 'description' box. They are as follows: SPICES: 1/2 TEASPOON EACH OF CURRY POWDER, CORIANDER POWDER, GARLIC POWDER, CUMMIN POWDER, TURMERIC POWDER. Sorry for the capital letters. I am copying and pasting here. I also make my own curry powder which I used for this recipe. The recipe is here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ew5Gk3E1qmg.html or click on the curry powder video at the end of this potato curry video. If you want to use it for 'white curries' don't dark roast it. If it's for non-veg or 'brown' curries, then medium or dark roast the spices. Hope this helps.

Looks delicious 😋, does it freeze well?

It is! I Hope you will try it out 🙂💕

Thanks Asiri! Great to hear the curries turned out well for you. Stay in touch :)

Damindu, thanks for your suggestion. Next time, I will try my best to include the Sinhala terms of spices. :)

That was a sweet gesture to make this for your boyfriend's mum. So glad it turned out well for you! :)

doobiean69, stirring has it's benefits. I am not sure at what point in the video you are referring to.

Hi Mona, yes you can use low-fat milk. To me, there is not much of a sweetness after spices and salt is added. :)

Hello Maam/ Sir, use boiled or unboiled milk... ? while mixing the milk must be hot or cold?

Powdered spices is a mixture of which all spices ?

Hi Anthony, unboiled or boiled is fine. It depends on what will be convenient for you since it is going to be heated up anyway. It can either be warm or cold. I use chilled low fat milk straight out of fridge :)

The recipe and method are given in the description box below the video. I have cut and pasted here. Sorry for the capital letters. Let me know if I can answer anymore questions :) 1/2 TEASPOON EACH OF CURRY POWDER, CORIANDER POWDER, GARLIC POWDER, CUMIN POWDER, TURMERIC POWDER.

You welcome, Stella! :)

Thanks for trying. Hope you liked it!

Ah! You are right! Not sure what I was thinking... Thank you for bringing my attention to to it

Thanks for your feedback!

you can turn off music.