Looking for an easy, flavour packed way to cook and serve potatoes? These Sri Lankan potatoes are so full of flavour but are deceptively easy. They are cooked with onion, curry spices and curry leaves and finished off with some coconut cream. If you have some leftover boiled potatoes this also works well and this is a vegan recipe too. This is a pushy recipe Dear Reader!
I had so many dishes like this during my time in Sri Lanka and I occasionally take a peek at the cookbook pamphlets that I was given at each hotel. The spices for this were actually from a chicken curry but I adapted it for these potatoes and it turned out even better than I could have imagined!
The wonderful thing about this dish is that you can use cold, boiled potatoes for it so if you have any leftovers by all means use those. Or you can of course just boil potatoes for this dish. I'd recommend measuring out your spices first too just so it's a matter of just adding things in once the heat is on. You could conceivably have this cooked in around 10 minutes if your potatoes are already cooked.
I know, it may sound strange that a humble curried potato dish is a pushy recipe but this is so delicious I kept going back to this dish all afternoon while it was cooling on the kitchen bench.
Every time I went in to make a cup of tea, to get a glass of water or to feed Teddy or make lunch I'd have a bit more of this. So much so that most of it was gone by the time dinner rolled around...So basically what I'm trying to tell you is to make double of this!
So tell me Dear Reader, how many potatoes do you go through a week? Have you ever tried curried potatoes?
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Sri Lankan Devilled Potatoes
Rated 5.0 out of 5 by 5 readers
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 8 minutes
Serves 3-4 as a side (I'd recommend doubling this as they keep well too and are delicious cold)
- 500g/1.1lbs boiled potatoes, cut into large chunks
- Oil for frying
- 1 large onion, peeled and sliced
- 3 cloves garlic, peeled and sliced
- 3 cardamom pods, crushed
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon black mustard seeds
- 2-3 sprigs curry leaves
- 100ml/3.5flozs. coconut cream
- Juice of 1 lime
- Salt and pepper for seasoning
Step 1 - Heat a frypan on medium high heat. Add the oil and onion and fry until softened. Add garlic and fry for a minute. Then add the cardamom, curry powder, turmeric and black mustard seeds and fry adding more oil if needed.
Step 2 - Add the potatoes, curry leaves and cream and fry to coat the potatoes in the spices. Squeeze lime juice on top and season well with salt and pepper.