A tasty and exotic dish: here is the potato curry and coconut milk, an ethnic recipe that comes from Sri Lanka, where it is very popular. Ready in 30 minutes, it can be served both as a side dish and as a main dish with basmati rice
A quick and easy recipe, perfect for everyday meals: in Sri Lanka these curry potatoes and coconut milk are a real joker to share with the family. Delicious, but with a delicate taste, they are also prepared for children and the elderly.
We have prepared these tasty potatoes, to be presented both as a side dish and as a main dish if accompanied by white or basmati rice: this ethnic recipe is ready in 30 minutes and, compared to other Skrilankese specialties, it is not spicy and only slightly spiced with half a teaspoon of curry and half of turmeric.
The particular ingredient of these curry potatoes and coconut milk is the Maldive fish, that is the dried tuna widely used in Sri Lanka, in southern India and in the Maldive Islands as a seasoning. In Italy we can find it in ethnic shops or specialized in exotic products: it is difficult to replace with a local product, so if you do not find it, the dish will still be tasty, but not completely comparable to the original.
- 500 g of potatoes
- ½ teaspoon of turmeric
- ½ teaspoon of curry
- 1/2 small onion
- 1 level teaspoon of Maldive fish
- 200 ml of coconut milk
- ½ teaspoon of salt
- water
HOW TO PREPARE: CURRY POTATOES AND COCONUT MILK
Making curry potatoes and coconut milk is very simple. Peel and wash the potatoes then cut them into medium sized pieces. Transfer them to a bowl and add the turmeric, curry, chopped onion, teaspoon of Maldive fish and salt.
Mix well so that the potatoes are flavored, then transfer them to a saucepan and add water to cover them flush. Bring to a boil, lower the heat slightly and cook for 10/15 minutes.
About 5 minutes after complete cooking, when the potatoes are still firm, add the coconut milk and complete the cooking by bringing it back to the boil for another 3 minutes: in any case make sure that the potatoes are cooked.
Turn off the heat, let it rest for a few minutes and serve the potatoes with curry and coconut milk accompanied by white rice.
Curried potatoes and coconut milk
- Prep Time: 10 MIN
- Cook Time: 25 MIN
- Total Time: 35 MIN
- Yield: 4 1x
- Category: lunch
- Method: Baked
- Cuisine: American
Description
A quick and easy recipe, perfect for everyday meals: in Sri Lanka these curry potatoes and coconut milk are a real joker to share with the family. Delicious, but with a delicate taste, they are also prepared for children and the elderly.
Ingredients
- 500 g of potatoes
- ½ teaspoon of turmeric
- ½ teaspoon of curry
- 1/2 small onion
- 1 level teaspoon of Maldive fish
- 200 ml of coconut milk
- ½ teaspoon of salt
- water
Instructions
- Making curry potatoes and coconut milk is very simple. Peel and wash the potatoes then cut them into medium sized pieces. Transfer them to a bowl and add the turmeric, curry, chopped onion, teaspoon of Maldive fish and salt.
- Mix well so that the potatoes are flavored, then transfer them to a saucepan and add water to cover them flush. Bring to a boil, lower the heat slightly and cook for 10/15 minutes.
- About 5 minutes after complete cooking, when the potatoes are still firm, add the coconut milk and complete the cooking by bringing it back to the boil for another 3 minutes: in any case make sure that the potatoes are cooked.
- Turn off the heat, let it rest for a few minutes and serve the potatoes with curry and coconut milk accompanied by white rice.
