Food Advertising by

Coconut Curry with Pan Fried Potatoes Recipe

by Sonia on September 20, 2010

Post image for Coconut Curry with Pan Fried Potatoes Recipe

Here, the days are getting longer, slowly. I can smell the hint of Spring season and is almost approaching. Though, there is still a chilled air as though the winter season want to be dominant most of the whole year! We live in cool temperate zone of Australia so we have cool weather all the time except few days of peak summer. Actually, I’m tired with to cover myself with sweaters, socks, heavy coats, and etc. I feel my sexy tops and clothing got rotten since I haven’t touched them in a while (months, actually).

Fortunately, the sun is shining more than before and it radiates my body, skin and mind, so I’m getting charged with new energy and flow of new ideas, as though my hibernation time is over! In fact, I am loving to spend more time in kitchen nowadays and experiment new things. I have some good plans and recipes for summer and I’m hopeful that they’ll work out.

Just last Saturday night, I made this variety, inspired from here. I felt this curry is different than usual ones, so tried it. It came very good and yummy! We had it with whole wheat butter naan and jeera rice and ice-cream as a dessert! A perfect dinner! :)

It’s very simple to make and can be done without fuss. I was able to click some images so I’m going to share with you here. May be some of you like it and would love to try it. I followed the recipe to the dot, plus I had adjusted the taste with adding a tsp of sugar as it’s little bit sour for us. May be my tomato was sour. In addition, I had to add a paste of 1 tsp corn flour + few drops of water to thicken the gravy. This is my adjustments and you may not need to do this. Proceed for recipe below.

Altered from: Hint of Saffron

Coconut Curry with Pan Fried Potatoes Recipe
Coconut Curry with Pan Fried Potatoes Recipe: (serves 3-4 people) Altered from: Hint of Saffron
Serves: 3-4
  • 3 Tbsp oil
  • 1 large onion, thinly sliced
  • 3 garlic cloves + 1 green chili (I used Indian variety) + 1 inch ginger, crushed in mortal
  • 1 large tomato, chopped
  • 1 tbsp coriander powder
  • 1 tsp cumin seeds powder aka jeera powder
  • 1 tsp red chilli powder - or to taste
  • ½ tsp turmeric powder
  • 1 tsp sweet paprika powder (gives nice color, optional though)
  • 1 inch cinnamon stick
  • salt - to taste
  • ½ C coconut milk
  • 1 tsp raw sugar (optional)
  • 3 tbsp chick-pea flour/besan
  • 3 C water
  • 3 medium potatoes, boiled, peeled and cubed
  • 1 Tbsp oil
  • salt - to taste
  • ¼ tsp red chili powder
  • Garnish:
  • 2 tbsp chopped coriander leaves
  1. Heat oil in a pan, add the sliced onions+little salt and sauté until light golden brown in colour. Add the chopped tomatoes, garlic+ginger+green chilli paste, cinnamon stick and all spice powders except paprika. Turn the gas on medium heat and stir all the times and cook for 5-7 mins. Slow the heat.
  2. In a separate bowl, combine the besan and ¾ cup water and make a paste without any lumps. Add it to tomato mixture along with the rest of the water. Increase the heat to medium and bring to boil. You'll see your gravy is getting thick. Now, reduce the heat and add the coconut milk. Let the gravy simmer on low heat for sometime, approx 15-20 mins. No need to cover the pan. After 15-20 mins, your gravy should be similar to thickened heavy cream.
  3. If your gravy is not thick enough just like mine didn't, you can try a corn flour paste (make a thick paste of 1 tsp corn flour+ few drops of water). This way, your gravy will thicken fast. Finally, add the paprika powder and sugar if you wish. Remove from the heat.
  4. Heat 1 tbsp oil in a non-stick wide sauté pan. Add the cubed potatoes and pan fry for approx 10 mins or until the potatoes are golden brown in all sides. Season with salt and red chilli powder.

How to serve:

Have a laddleful of gravy in wide and deep plate. Add the potatoes to the gravy and garnish with chopped coriander.
We enjoyed it with
whole wheat naan,jeera rice and salad. You can have it along with Tadka-dal or Dal-fry. Please find recipe from my blog.

  • Great post and awesome recipe Sonia!
    I Love coconut’s sweet taste in a curry. Thanks for sharing :-)

  • that’s a nice one!

  • yummy combo,..:-)

  • i can have anything with potatoes in them:)

  • Its nice that you were able to try out this recipe. I will have to remember to make it sometime for my family.

  • This is super yummooooo dish :))))

  • Sonia

    Thank you friends! :)

  • Cham

    The fall is nearing in this hemisphere! OMG ur pict makes me hungry again gal! what kind of bread is it naan or pooris? They look gorgeous in back drop!

    • Sonia

      They’re whole-wheat naan.

  • Aaaw…when did ur site get this new look…..nothing showed in my reader or I missed it?! Now came from FB link…..The look is so neat and professional…luved those twitter, FB icons on the right and the header too simple yet catchy…Oh let me stop here and talk abt the recipe :) Potatoes in coconut curry looks so so delicious

    • Sonia

      Thanks heaps, Sharmilee. :) My site is resumed on 10th Sept. Try to re-subscribe my feeds. Hope you won’t miss my new updates. Thanks again. :)

  • Thats quick and simple. Well presented

  • This is such a great looking recipe for coconut curry. We use a lot of coconut in many forms in our house. A little goes a long way and adds so much flavor. Great photos!

  • Sonia

    Thank you friends! I’m glad you liked it. :)

  • awesome recipe and pics!!

  • hi sonia, deadly dinner! looking at the ingredients i am a bit surprised that you needed to resort to cornflour to thicken the gravy! 3 tbsp besan plus potatoes – who whould’ve thought?! but i am sure it must have worked out :)

    • Sonia

      Rajani, I recalled this recipe that I poured some more water by mistake and my gravy became little runny. That’s why I had to add a cornflour paste. That’s my adjustment and others may not need it if you follow the original to the dot. Thanks for your words though. :)

Previous post:

Next post: