Ingredients
1 pound potatoes
1/4 cup white onions
2 pieces green chilies
1 sprig curry leaves
16 ounces coconut milk
1/2 piece Pandan (aka Rampe) Leaves
1/2 piece Cinnamon Stick
2 cloves Garlic
1/2 teaspoon Ground Tumeric
8 pieces Fenugreek Seeds
1 tablespoon Coconut Oil
1 tablespoon Vegetable Oil
3/4 teaspoon Salt
Preparation
Peel the potatoes and cut into halves or quarters (depending on size and preference) too small risks it turning mashy.
Heat the coconut and vegetable oil in a saucepan and sweat onions on a low heat until transparent and soft
Add mustard seeds and wait to pop. Then add green chillies, curry leaves, pandan leaf, garlic and fenugreek. Followed by potatoes, turmeric, salt, coconut milk and cinnamon and bring to the boil.
