Potato Pathia     

Curry TypePathia
SourceKate Pugh"
Time to prepareUnspecified
Time to cookUnspecified
No. of servings3-4
Ingredients1 Onion, halved and thinly-- sliced
125 ml Vegetable stock
3 cl Garlic, chopped
1 1 inch piece of ginger root,-- chopped
2 tb Hot curry powder
25 g Creamed coconut, chopped
2 tb Spicy chutney (eg mango)
1 tb Sugar (omit if chutney is-- very sweet)
350 g Small new potatoes, sliced
125 ml Water
Salt and pepper to taste
InstructionsMix the curry powder with just enough water to form a stiff paste. Set aside while you do the onions...
Put the onion in a large pan (NOT non-stick!) with about 1/2 inch of stock. Cover, bring to the boil and boil, covered, for 5 minutes,stirring occasionally and adding a little more stock if needed.

Remove the lid and boil off the liquid, stirring constantly. Let
the bottom of the pan go quite brown then pour in a splash of stock or water and stir and scrape up the brown residue. Boil off the liquid again and repeat, about 3 or 4 times in all until the onions are browned and toasty-smelling. Dont EVER let it go BLACK though!

Now you have browned your onions nicely, add the garlic, ginger and a little more liquid if necessary; and stir and cook for 30 seconds.
Stir in the curry powder mixture, and more liquid if necessary; cook,stirring, for 5 minutes to get the rawness out of the spices. Dont let it get too dry.
Add everything else; bring to the boil, cover and simmer for about 15 minutes, stirring occasionally, until potatoes are done to your liking. Adjust the seasoning with salt and black pepper if required.
NotesThe yield given is for serving as part of an Indian meal with other dishes. If serving just with rice or bread will serve less

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