Indian Spices | Anyone 4 Curry & Other Things

This past weekend was supposed to be a very relaxing one – we had plans, like most people, to do this, that and the other, but….. like all well laid out plans things went slightly wrong. No – wait! – what do I say here, have to correct myself by typing “…things went from bad to worse!”

I will not bore you with my problems, you might have some of your own and the last thing you want me to whine on and on and on…….

Just one thing I will tell you briefly, so you understand for this very short entry today.

Our small fridge in which we keep most of the items I plan to cook for this Blog (and for us of course) decided to go into sort of hibernation, i.e. stopped working!! Having just been to our fairly new Hypermarket we had stocked up on many things, like meat, fish etc.

But on Saturday night (do these things not always happen either over a weekend or holiday??) this little fridge decided to pack up. No electricity went in to feed it. So everything had to be moved to the big fridge which was already packed. Sunday I cooked as much as possible of the by now thawed items in order to rescue whatever I could.

So today finally all this was sorted out and the fridge is finally working again!

So I leave you for now with our own house-version of Kerala Potato Curry, which we enjoyed for lunch.

Potato Curry Kerala style

For 2 large portions I used:

6 x medium potatoes, cubed
1 x big onion, cubed
6 x garlic cloves (ours are quite small), chopped
Some fresh ginger, chopped
4 x green chillies, split
A generous pinch of Turmeric powder
2 x tsp of Sambar powder
1 x Tbsp Garam Masala powder
1 x Bay leaf
Salt and black pepper, to your own taste
1-2 x Tbsp of Coconut oil
Some Mustard seeds and some Fennel Seeds
1 x Bayleaf
½ cup of good Vegetable Stock
A couple of dried red chillies
Coconut Milk
Some Curry leaves

Method:

Boil your prepared potatoes until they are just a tiny bit under-done. Drain and keep aside.

In a deep pan or wok heat 1 Tbsp of oil on medium heat and when slightly hot add the mustard-, fennel-seeds and Bayleaf, stir for a couple of seconds only and then add the onions, ginger, garlic and the green chillis.

Let this simmer for a couple of minutes.

Make sure your heat is on low, because you do not want to burn your Masala.

Add Sambar powder, Garam Masala, salt and pepper and turmeric – keep stirring for a few more minutes. Add Vegetable Stock before it gets too dry.
Now add your boiled and drained potatoes to your Masala and stir gently; check seasoning.

Keep heat still on low whilst you add ¼ to ½ cup of thick coconut milk and let this simmer for 5 more minutes.
Take off flame. Keep aside.

In a separate little pan heat little bit of oil, mustard seeds, some curry leaves and 2 red chillies and after a few seconds pour over your finished Potato Curry.