Potato Curry (අල හොදි)
A lunch time staple in Sri Lankan households, a favourite among toddlers and kids and a must have curry during festivities, this creamy potato goodness in a pot is a must try recipe. Nutritious, easy to make and delicious, this humble dish can do wonders during a main meal. Many include the potato curry in their diet in order to balance the spicy curries and chutneys.
Again, the recipe may vary depending on the Province, but the main ingredients always include potatoes, thick coconut milk and of course a few local Spices such as Fenugreek, Cinnamon or Mustard seeds.
Here’s how you prepare the Sri Lankan Potato Curry
- 2 Large potatoes (peeled, washed and chopped into cubes)
- 1 Large onion chopped length wise
- 2 Green or Dried Red Chillies (cut lengthwise)
- 1 tbsp Fenugreek
- 1 pc of Cinnamon (1” pc)
- 2 tbsp Oil
- 1 tsp Turmeric
- 1-2 tsp Curry Powder (adjust to taste or optional)
- Curry Leaves
- Salt to taste
- Thick Coconut Milk
- Tamarind water
- Lemon juice (optional)
- Heat oil in a wok or saucepan and add Fenugreek first followed by onions (Fenugreek goes brown very fast ).
- Add the chillies and curry leaves, fry till golden.
- Add Potato and fry for 2 minutes.
- Add Salt, Curry Powder, Turmeric and Cinnamon and fry for a further minute.
- Finally add coconut milk to cover the potatoes completely and cook for about 10-15 minutes or till they potatoes are cooked through. A medium heat would do. Do not forget to stir in between. (You can use water as an alternative to cook the potatoes through and then add the thick coconut milk accordingly).
- Once the potatoes are well cooked stir well and add more coconut milk if you require more gravy.
- You can also add a dash of Tamarind water or lime juice to finish it off.