Thick Spicy Potato Curry For Chapathi With Maldives Dry Fish Food

THICK & SPICY POTATO CURRY FOR CHAPATHI (WITH MALDIVES DRY FISH)

Thick & Spicy Potato Curry for Chapathi (with Maldives Dry Fish) image

Visit my site, www.topsrilankanrecipe.com where you can find a detailed, step by step process of this recipe with images.

Provided by Rocy

Categories Non-Vegetarian

Time 55m

Yield 3 People

Number Of Ingredients 14

Ingredients

Potato - 250g
Crushed Maldives dry fish - 3 to 4 tablespoons
Onion - 100g
Tomato - 100g
Curry powder - 1 tablespoon
Thin coconut milk - 300ml
Mustard seeds - ¼ teaspoon
Fennel seeds - ¼ teaspoon
Turmeric Powder - ¼ teaspoon
Green chili - 2 or 3
Lime - ½
Curry leaves - Few
Salt - As you want
Cooking oil - As you want

Steps:

Boil the potatoes, peel off the skin, and cut them into medium-sized pieces.
Slice the tomato and green chilies. Also, chop the onions and take some curry leaves.
Get ready with fennel seeds, mustard seeds, turmeric powder, and salt.
Likewise, get ready with crushed Maldives dry fish, curry powder, and lime.
Prepare the thick coconut milk.
Heat the oil in a skillet and add mustard seeds. Let them splutter. Then, add the onion and sauté them till translucent for about 2 minutes. After that, add curry leaves, green chilies, and fennel seeds. Saute them till onions turn to golden.
Now add the coconut milk, turmeric powder, curry powder, and salt. Mix well.
Cook covered under the high flame for 2 minutes.
Now, add tomatoes and cook covered under medium flame for 3 or 4 minutes.
Add boiled potatoes and crushed Maldives dry fish. Mix everything well and cook covered under low flame for one or two minutes.
Finally, add lime juice. Taste the curry and adjust salt if needed. Give one last good mix.
This is how to make a spicy potato curry with Maldives dry fish. Serve and enjoy this delicious thick gravy potato tomato curry with chapathi.

SPICY VEGAN POTATO CURRY

Spicy Vegan Potato Curry image

Abundant spices make this better than any restaurant curry I've tasted. :)

Provided by MeganLee

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk

Steps:

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 50.6 g, Fat 20.1 g, Fiber 10.1 g, Protein 10.1 g, SaturatedFat 13.3 g, Sodium 1175.9 mg, Sugar 5.9 g

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