Dry Potato Curry

If I'm cooking a potato-laden dish, I make it a point to eat it with a balance of meat and vegetables. Rarely is rice included.

This recipe, however, is excellent with rice. Carb-heavy? Yes, but it compliments each other very well. Eaten with a bit of rasam (soup) or dal (curry), this  would pass for a 'perfect dinner' in my household. I am torn in between doing the right thing and piling on more rice for second helpings.

Well, let us not dwell on that. On to the recipe!

Dry Potato Curry

It's important that the potatoes are cooked just right - thoroughly cooked on the inside and not too long in the wok that it starts getting mushy. Therefore, don't cut the potatoes too big, nor should it be too small (well, that's helpful..). This is how I made this. Enjoy!

Ingredients:
- 3 medium potatoes (cubed)
- 1 medium-large onion (slice half, chop half)
- 1 clove garlic (chopped)
- 1 red chili (sliced)
- 1 tbsp chopped fresh coriander
- 1 cinnamon stick
- 2 star anise
- 2 tbsp evaporated milk
- 3 to 4 tbsp cooking oil

Mix into wet paste (add a bit of water if necessary)
- 2 tbsp blended fresh chili
- 1½ tbsp curry powder
- 1 tsp coriander powder

Seasoning
- 1 tbsp light soy sauce (I use the slightly sweetish variety)
- Pinch of white pepper
- Pinch of chicken stock (cube)
- Pinch of salt or to taste

How-to:
1) Heat oil in non-stick wok. Fry potatoes until brown on all sides.

2) Continue frying the potatoes until just cooked, then push it aside (into one corner of the wok). Add onion, garlic and spices (star anise and cinnamon stick). Fry it a little. Add wet curry paste. Fry it together with the onions and garlic until fragrant.

3) Stir in the potatoes. Add chili slices. Mix well to coat all the ingredients with curry.

4) Add seasoning.

5) Add evaporated milk. Stir well.
Note: Cook potatoes until tender, but not mushy.

6) Switch the heat off. Finally, stir in fresh coriander.

This is best enjoyed with rice or flatbreads.