Mustard potatoes

Mustard potatoes

By
From
Sri Lankan Flavours
Serves
4
Photographer
Craig Wood

Use your favourite potatoes, sweet potatoes or yams for this dish.

Ingredients

Quantity Ingredient
3-4 medium potatoes, peeled and cut into 3 cm pieces
2 cups water
1 teaspoon salt
1/4 teaspoon fenugreek
1 garlic clove, crushed
1 green chilli, chopped
1 cup tomatoes, chopped or canned
1/4 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 cup coconut milk

Tempering spices

Quantity Ingredient
2 tablespoons oil
1/4 teaspoon mustard seeds
1 onion, chopped
1 dried red chilli
10 cm piece rampe
1 small cinnamon stick
5-10 curry leaves

Method

  1. Put potatoes, water, salt, fenugreek, garlic, green chilli, tomatoes, turmeric, coriander and cumin in a deep pan and bring to boil over medium heat. Cook until potatoes are firm but soft – about 15 minutes.
  2. In another large pan, heat oil and add mustard seeds. Cook until they pop up – about 30 seconds. Then add other tempering ingredients and heat through until golden brown. Add potato mixture to pan. Stir thoroughly and cook for a further minute until hot right through.
  3. Add coconut milk and bring to boil. Remove from heat and serve with bread, roti, and rice or stringhoppers.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again