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.
Coconut Curry with Pan Fried Potatoes Recipe:(serves 3-4 people)
Altered from: Hint of Saffron
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
1/2 tsp turmeric powder
1 tsp sweet paprika powder (gives nice color, optional though)
1 inch cinnamon stick
salt - to taste
1/2 C coconut milk
1 tsp raw sugar (optional)
3 tbsp chick-pea flour/besan
3 C of water
3 medium potatoes, boiled, peeled and cubed
1 tbsp oil
salt – to taste
1/4 tsp red chili powder
2 tbsp chopped coriander leavesHow to: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 3/4 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.