Spicy potato salad in coconut milk
(Potato kurma)
 cooking time 12 minutes, serve 6

Irresistible potato salad in coconut milk
- potato kurma

Ingredients

• 2 cm cinnamon stick
• 4 cloves
• 4 cardamoms
• 1 onion, sliced
• 1 spring curry leaves
• 6 cups water with chicken stock
• 500 g potatoes, quartered
• 2 tomatoes, quartered
• Salt and pepper to taste
• 150 ml thick coconut milk

Ingredients (A): To be blended till smooth

• 4 pips garlic
• 2 cm ginger
• 2 green chilies
• 1 tsp each of ground turmeric, coriander,
   white peppercorns and fennel
• 10 blanched almonds

Planting chili and getting maximum yield

Home | Site Contents

Chili and origin

Scoville and capsaicin

Chili planting

Why is chili gaining popularity

Chili tales

Chili doctor

Everything noodle

Chili recipes

Salad recipes 1   2   3   4   5   6  7   8   9   10  11

Method

1. Heat 2 tbsp oil and fry spices till fragrant.
2. Add onion and curry leaves and stir fry for 1 minute.
3. Add ground spices, turn to low heat. Fry till oil separates.
4. Add 1 cup of water, add tomatoes and potatoes. Simmer for 5 minutes or till potatoes are cooked.
5. Slowly pour in coconut milk and bring to boil.
6. Add garnishing and serve hot.
   
   
   
   
   
   
   
   
   
   
   
    

Salad recipes 1   2   3   4   5   6  7   8   9   10  11

Mexican fried rice with capsicum

Stir-fried beef fillet with mixed fruits