For the Potato Curry, combine potato, fish flakes, spices, garlic, curry leaves, pandan and onion in a large saucepan over medium heat. Add enough water to just cover the potatoes, cover with a lid and cook for 20 minutes or until tender.
Add coconut milk and stir through. Season with salt. Simmer uncovered for 5 minutes. Remove saucepan from the heat and season with lemon juice. Remove curry sprigs and pandan leaf and discard.
For the Ala Thel Dala, place potatoes in a saucepan of water and bring to the boil. Cook for 25-30 minutes or until just tender.
Peel potatoes, dice into large pieces and place in a bowl. Sprinkle salt and chilli powder over and set aside.
Heat the oil in a wok over medium heat. Add onion and cook for 5 minutes or until transparent. Add chilli, garlic, ginger, tomato, fish flakes, chilli flakes, curry leaves and pandan and cook for 2-3 minutes.
Add potato and gently fold through. Season with salt, lemon juice and sugar. Remove curry sprig and pandan leaf and discard.
For the Coconut Flatbread, combine coconut milk, flour and salt in a medium bowl and mix until dough comes together. Divide the dough into four equal portions.
One at a time, transfer dough to a floured bench and roll to 3mm thickness, approx. 20cm wide.
Melt half a tablespoon of ghee in a frying pan over high heat. One at a time, add flatbread and cook for 1-2 minutes each side or until golden and cooked through, adding more ghee between each flatbread.
Transfer flatbread to a chopping board and brush each side with extra ghee.
To serve, place Potato Curry and Ala Thel Dala in serving dishes. Serve Coconut Flatbread on the side.
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