Sri Lankan rice and curry meals usually have one mild dish that helps offset the spicier dishes. Lentils are usually that favorite amongst most families, but I think this potato dish is very close behind. This creamy potato curry with coconut milk is delicious and is also good with bread, roti or naan.
Ingredients:
4-5 large potatoes cut into big cubes
1 medium onion sliced or chopped
1 serrano chili (whole but with a slit down the length)
2 cloves of garlic cloves minced
10-15 curry leaves
1 small stick of cinnamon
1/2 tsp of turmeric powder
1/2 tsp of fenugreek seeds(available in Indian Grocery Stores)
1 cup of coconut milk
salt to taste
1-2 tsp of lime juice
2 cups of water(or as much as you need to boil the potatoes)
Place all the ingredients (
except for the coconut milk and the lime) in a large pan. Bring to a boil and allow to cook until the potatoes become fork tender.
Add the one cup of coconut milk and allow to boil for another 2 minutes. Taste for salt here. The potatoes will absorb a lot of the salt while cooking so the gravy may need a little more salt. Then turn off the stove and as a final step add your lime juice. You just want a little (around 1-2tsp) The lime juice will brighten your dish. Now it is ready to serve.
Serves 4-6 people as part of a meal. Enjoy.
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Ingredients: 
