FIERY POTATO CURRY
Asian Vegan Kitchen
by Hema Parekh
Fiery Potato Curry
(Kari pedas kentang)
This spicy curry of Indian origin has been adapted to the Malaysian palate with the addition of lemongrass and vinegar. Great served simply with fluffed-up plain white rice.
Serves 4
Ingredients
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, finely chopped
• 3/4 inch (2-cm) cube fresh ginger, peeled and julienned
• 2 red fresh chilies, seeds removed, thinly sliced
• 2 tablespoons vegetable oil
• 1 pound (450g) baby potatoes, boiled, peeled and halved
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons castor sugar
• 1 cup (240ml) water
Directions
1. Heat 2 tablespoons vegetable oil in a saucepan and saute the onion, garlic, ginger, and chilies for 2--3 minutes over medium heat.
2. Using a food processor, grind the spice paste ingredients (below) until smooth, using a little water if necessary.
3. Heat 2 tablespoons vegetable oil in a saucepan and saute the ground spice paste for 2--3 minutes over medium heat.
4. Add the potatoes, salt, soy sauce, vinegar, sugar, and water. Mix in the sauteed onion-and-garlic mixture. Cook for 2--3 minutes and transfer to a serving dish. Serve hot with rice.
FOR THE SPICE PASTE
• 2 tablespoons poppy seeds, soaked in water for 5 minutes
• 1 teaspoon mustard seeds, soaked in water for 5 minutes
• 8 dried red chilies, soaked in water for 5 minutes
• 2 stalks lemongrass, chopped
• 2 slices galangal
• 1 teaspoon turmeric
• 10 shallots, peeled
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