Potato Curry (Alle Vejenjana)

Ingredients

• one pound of potatoes
• a few small red onions
• one green chilli
• half a teaspoonful of turmeric
• a teaspoonful of salt
• two teaspoonfuls of powdered Maldive fish
• a cupful of thin cocoanut milk
• a teacupful of thick cocoanut milk

Method

1. 1

   Boil potatoes in their skins and let cool.

2. 2

   Peel and slice them.

3. 3

   Slice onion and chilli, mix with thin cocoanut milk and other ingredients, and stew slowly for half an hour.

4. 4

   When gravy is reduced, add thick cocoanut milk and boil for five more minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 120. The excerpt below is the record exactly as published.

one pound of potatoes, a few small red onions, one green chilli, half a teaspoonful of turmeric, a tea- spoonful of salt, two teaspoonfuls of powdered Maldive fish or Bombay ducks. Boil the potatoes in their skins, and let stand till cold. Then peel and slice them. Slice the onion and chilli fine, mix a cupful of thin cocoanut milk with the potatoes and other ingredients, and stew very slowly for half an hour. When the gravy is well reduced add a teacupful of thick cocoanut milk and boil five minutes longer. Mulligatani. (Mulligatawny Soup.) Melt four ounces butter, and fry four sliced onions, and set to the one side. Fry in the same butter four teaspoonfuls of ground onions, one teaspoonful ground chillies, half teaspoonful ground ginger, and quarter teaspoonful ground garlic. Then fry a chicken, cut up into sixteen pieces, with two teaspoonfuls of salt

Cook this with the app: pantry check, scaling, and the assistant.