Caribbean Potato Curry


  • 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


  • 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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