Sri Lankan Potato Curry

Cook Time 30 minutes

Servings 4


1kg large potatoes, peeled and quartered

2 branches of curry leaves

2 cardamom pods

1 clove

1 stick cinnamon

1 tsp fenugreek seeds

2 small green chillies, chopped

½ onion, sliced

1 garlic clove, finely chopped

1 tsp turmeric powder

2 x (270ml) coconut milk

Pinch salt

Steamed basmati rice, to serve


100g shredded coconut

3-4 tbsp coconut milk

3-4 tbsp hot water

1 tbsp chilli flakes

1 tsp kashmiri chilli

½ onion, finely chopped

2 small green chillies, chopped

1 lime, juice


For the sambal, combine all of the ingredients in a bowl. The consistency should be like wet sand.

For the curry, add potatoes, 270ml of coconut milk and all the remaining ingredients into a large pan with a pinch of salt and enough water to just cover the potatoes. Put the lid on and cook on medium heat for 15-20 minutes or until the potatoes are cooked through.

Remove the lid and add 2-3 more extra tablespoons of coconut milk. Cook for a further 5-10 minutes to thicken the sauce.

Serve the curry with a side bowl of sambal garnished with curry leaves and steamed basmati rice.


Red Berry Jelly


Fusilli Boscaiola