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Spicy
Curried Potatoes (Oorla-Kayanga Kari)
from Classic Indian Vegetarian and Grain Cooking by Julie Sahni
From south India, here is the simplest of recipes for preparing
curry (kari) of potatoes. All you need is boiled potatoes and a
generous amount of good curry powder. For authentic flavor use Indian
sesame or coconut oil. for 6 people
- 2 pounds boiling potatoes
- 2 tbl curry powder
- 3-4 tsp light sesame
- oil,coconut oil, or light vegetable oil
- coarse salt, to taste
1. Boil the potatoes in their jackets in water to cover until tender
but firm. Drain and peel them. Cut into slices 1 1/2 inches thick
and place in a bowl. Sprinkle curry powder over potatoes while they
are still warm. Sprinkle 3-4 tbl water over them and toss carefully
to coat potato pieces evenly with the spice mixture. Set aside for
15 minutes to allow the potatoes to cool.
2. Heat the oil in a large frying pan over high heat for 2 minutes.
Add potatoes and salt to taste. Reduce heat to medium to medium-high
and fry, turning them until nicely browned (12-15 minutes). The
potatoes will develop a crisp crust when brown. Serve warm, at room
temperature, or cold.
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