Recipe below. Tempered Potato Curry is an easy fix for any meal. This could be the curry for a string hopper meal for breakfast or dinner. Enjoy this easy recipe for Sri Lankan Tempered Potato Curry with any kind of bread for a very cheap and humble meal.
Coconut Milk is what is traditionally used and can be substituted with half and half or heavy cream.
This Sri Lankan Tempered Potato Curry tastes even better after resting for at least 30 minutes of resting which allows the flavors to blend.
It is best served same day however as a make-ahead curry, it will thicken as the starch from the potatoes disintegrate and thickens the gravy usually when kept in the fridge until the next day. If this happens, the gravy can be easily thinned out again by adding water and re-heating before serving.
Sri Lankan Tempered Potato Curry Recipe
by Aasai Rasai
Fresh Ingredients:
4 medium Potatoes (peeled & washed)
1 Tomato (chopped)
1/2 big Onion (thinly sliced)
2 Green Chilies (chopped)
5 cloves of Garlic (sliced)
Few Curry Leaves (optional)
Whole Spices:
1 teaspoon Fennel seeds
1\4 teaspoon Fenugreek seeds
Few pieces Ceylon Cinnamon
Powdered Spices:
1/2 teaspoon each: Coriander & Cumin
2 teaspoons Chili Powder or Paprika
1 teaspoon Turmeric
2 teaspoons Unroasted Curry Powder
Liquids:
3 tablespoons cooking Oil
2 cups water
1 cup thick Coconut Milk
Method:
1: Temper the garlic and onions
2. Add Cinnamon then Tomato and Green Chilies
3. Add the fennel seeds, Fenugreek and powdered spices
4.Add Potatoes and water. Cook covered until potatoes are almost soft
5.Add milk. Turn off heat. Stir.
6.Rest curry for 30 mins and serve as desired.
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22 июн 2022
