(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Meatless & Vegetarian pg 2 >  Potatoes, Fiery Potato Curry


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



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


• 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


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.


    • 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


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages