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Yellow Potato Curry with Coconut Flatbread and Dry Potato Curry
Recipe by Georgia
Warm-up with Georgia's spiced yellow potato curry, paired with a crispy coconut flatbread. You can't go wrong!
- Steps
- Ingredients
Steps
- 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.
