Spicy Curried Potatoes (Oorla-Kayanga Kari) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Recipe from India-From Treasures of the Spice Trade Asian Ladies Friendship Society Cookery Book, Tokyo, 1991. Ingredients:
1 kg potato |
2 tablespoons curry powder |
3 -4 teaspoons light sesame oil or 3 -4 teaspoons coconut oil or 3 -4 teaspoons light vegetable oil |
coarse salt |
Directions:
1. Boil the potatoes in their jackets in water to cover and cook until tender but firm.
2. Drain and peel.
3. Cut potatoes into 4 cm.
4. thick slices and put in a bowl.
5. Sprinkle the curry powder over the potatoes while they are still warm.
6. Sprinkle 3-4 Tbsp.
7. water over them and toss carefully to coat pieces evenly with the spice mixture.
8. Set aside for 15 minutes to allow the potatoes to cool.
9. Heat the oil in a kadhai or large frying pan over high heat for 2 minutes.
10. Add the potatoes and sprinkle on salt to taste.
11. Reduce heat to medium or medium-high and fry the potatoes, turning until nicely browned (12-15 minutes).
12. Potatoes will develop a crisp crust when brown.
13. Serve warm, at room temperature, or cold.
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