A curry can't bring about more well-being than this mild potato curry - especially for breakfast it warms the soul incredibly...
In Sri Lanka, breakfast is usually eaten hot. However, it is usually not as hot and spicy as the later meals of the day. Therefore, rather mild, coconut milk-heavy curries with vegetables and lots of curry leaves are particularly popular.
These help to digest the meal well. After all, you don't want to feel stuffed after a good breakfast.
Traditionally, a kind of steamed rice noodle patty (string hopper) is eaten with this curry. However, rice and a good white bread also go very well with this dish. Just try it out.
Ingredients for 4 people:
- 1 kg waxy potatoes
- 2 medium onions
- 400 ml creamy coconut milk
- 10 fresh curry leaves (dried leaves optional)
- 1 tsp black mustard seeds
- 2-3 tsp mild curry powder (I like to use the Indian curry mix from "Lebensbaum" spices)
- 1 tbsp frying oil
- salt, hot chilli powder to taste
Preparation:
First peel the onions and the potatoes. Then cut the onions into fine rings and the potatoes into bite-sized pieces (2 cm).
Now heat the oil in a shallow pan and fry the onions and the fresh curry leaves in it until light brown (approx. 8 min). Then add the mustard seeds. As soon as they start to pop, add the potato pieces. Pour in the coconut milk and season with the curry powder, salt and chilli powder, if using. Simmer the curry on a low heat with the lid on for about 15-20 minutes. Stir from time to time.
As soon as the potatoes are cooked, season the curry again (potatoes often need more salt than other vegetables) and serve hot.
I wish you a good success and bon appétit!
xx Dipika