Sri Lankan Devilled Potatoes
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 8 minutes
Serves: 2
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.