Sri Lankan Mustard Potato Curry
Sri Lankan Mustard Potato Curry Nipcooks
Serve: 2 people
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INGREDIENTS |
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3 regular-sized potatoes, peeled and cut into wedges |
2 teaspoon mustard powder |
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1/2 red onion, sliced |
Salt to taste |
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3 garlic cloves, sliced |
1.5 cups (or more) water |
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2 green chilies, sliced |
1/2 sprig curry leaves |
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1/2 teaspoon fenugreek seeds |
2-inch pandan leaf |
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1/2 inch cinnamon quill |
200ml coconut milk |
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1/3 teaspoon turmeric |
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DIRECTIONS
Combine all ingredients except for the coconut milk and start cooking on medium heat.
Once the potatoes are almost fork-tender, add the coconut milk.
Reduce the heat to medium-low and cook, stirring continuously for 8 more minutes.
The coconut milk will change aroma and thicken. That’s when you know it’s cooked through.