Caribbean Potato Curry
Ingredients
4 tbs vegetable oil | ||
1 tbs Fenugreek | ||
2 cloves garlic, minced | ||
2 tbs masala or curry powder or paste | ||
2 lbs potatoes, peeled and sliced | ||
1 small unripe mango, peeled and sliced (green) | ||
kosher salt to taste | ||
1 cup water |
Directions:
- Heat the oil in a heavy frying pan or sauce pan and add the Fenugreek and garlic cloves.
- Cook over medium heat stirring with a wooden spoon, until the garlic is dark brown, but not burnt.
- Lift out and discard the Fenugreek and garlic.
- Add the masala to the pan and cook, stirring for 3-4 minutes.
- Add the potatoes, the green mango slices, salt to taste and the water.
- Cover and cook at a simmer until the potatoes are tender. If necessary add a little more water during cooking, but the finished dish should be quite dry.
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