How to make Sri Lankan Potato Red Curry


1 medium potatoe (100-250g)
1/2 onion
2 cloves of garlic
2-3 green chillies

1. 3tsp chilli powder
2. 2tsp fenugreek
3. 1tsp mustard powder
4. 1-2tsp coriander powder
5. Pandan leaf (rampe)
6. 6 curry leaves
7. small piece of lemon grass (sera)
8. 1 cinnamon stick

200-300 ml coconut milk
1/2 cup cold water
2 tsps oil (coconut / olive / vegetable)

1 tomato
red chilli

PREPARATION (10-15mins):
* Peel, chop and cube the potatoes into about 1cm pieces. Set aside in a bowl of cold water (this prevents them from turning brown)
* Slice onions, garlic and green chillies.

METHOD (40-45mins):
Heat oil on high and add onions, curry leaves, Pandan leaf (rampe) and garlic and fry on medium-high for 2-3 minutes until brown
As it starts to brown, add all the other spices, turn heat on medium and temper for another 1-2 minutes
Add the potatoes and water, cook on high heat until water starts to boil, then reduce heat to low heat and simmer
Add coconut milk and simmer until cooked (25-30mins)
Add salt to taste
Cut tomatoes and/or green chillies, add to garnish

Try to cut potato sizes into similar sized-pieces, this helps them not only cook evenly, but it makes for a more aesthetically pleasing dish.
Add salt after reducing water to a low simmer, otherwise the salt tends to lower the temperature.
For steps 3. and 4., cook with lid on to prevent the liquid from evaporating