Have you ever tasted thick and spicy potato curry with Maldives dry fish? If not, this is the time to give it a try on this delicious dish. Today, I am going to show you the best way to make a spicy potato curry recipe for chapathi.
This tasty potato curry is not only good with chapathi, but also a great combo with bread, string hoppers, poori, or even rice.
You can prepare this thick gravy potato curry without Maldives dry fish.
Usually, people cook this spicy potato tomato curry for lunch, but you can have this for breakfast and dinner as well.
Alright, let’s see how to make the best Sri Lankan style spicy potato curry recipe with Maldives dry fish for chapathi.
My Favorite Combos
1. This Recipe + Chapathi
2. This Recipe + Bread + Dhal Curry
3. This Recipe + String Hoppers + Fish Sothi + Coconut Sambol
Spicy Potato Curry with Thick Gravy
Ingredients
- Potato – 250g
- Crushed Maldives dry fish – 3 to 4 tablespoons
- Onion – 100g
- Tomato – 100g
- Curry powder – 1 tablespoon
- Thin coconut milk – 300ml
- Mustard seeds – ¼ teaspoon
- Fennel seeds – ¼ teaspoon
- Turmeric Powder – ¼ teaspoon
- Green chili – 2 or 3
- Lime – ½
- Curry leaves – Few
- Salt – As you want
- Cooking oil – As you want
Instructions
1. Boil the potatoes, peel off the skin, and cut them into medium-sized pieces as shown in the picture below.
2. Slice the tomato and green chilies. Also, chop the onions and take some curry leaves.
3. Get ready with fennel seeds, mustard seeds, turmeric powder, and salt.
4. Likewise, get ready with crushed Maldives dry fish, curry powder, and lime.
5. Prepare the thick coconut milk.
6. Heat the oil in a skillet and add mustard seeds. Let them splutter. Then, add the onion and sauté them till translucent for about 2 minutes. After that, add curry leaves, green chilies, and fennel seeds. Saute them till onions turn to golden as shown in the picture below.
7. Now add the coconut milk, turmeric powder, curry powder, and salt. Mix well.
8. Cook covered under the high flame for 2 minutes.
9. Now, add tomatoes and cook covered under medium flame for 3 or 4 minutes.
10. Add boiled potatoes and crushed Maldives dry fish. Mix everything well and cook covered under low flame for one or two minutes.
11. Finally, add lime juice. Taste the curry and adjust salt if needed. Give one last good mix.
12. This is how to make a spicy potato curry with Maldives dry fish. Serve and enjoy this delicious thick gravy potato tomato curry with chapathi.
Notes
1. Maldives dry fish is optional. If it is hard to find Maldives dry fish, you can avoid that.
2. I instantly prepared coconut milk from grated coconut. If it is hard to find grated coconut use coconut milk powder or bottled coconut milk.
3. If you don’t like more spiciness, reduce the amount of curry powder and the number of green chilies.
Printable Recipe Card
- Potato - 250g
- Crushed Maldives dry fish - 3 to 4 tablespoons
- Onion - 100g
- Tomato - 100g
- Curry powder - 1 tablespoon
- Thin coconut milk - 300ml
- Mustard seeds - ¼ teaspoon
- Fennel seeds - ¼ teaspoon
- Turmeric Powder - ¼ teaspoon
- Green chili - 2 or 3
- Lime - ½
- Curry leaves - Few
- Salt - As you want
- Cooking oil - As you want
- Boil the potatoes, peel off the skin, and cut them into medium-sized pieces.
- Slice the tomato and green chilies. Also, chop the onions and take some curry leaves.
- Get ready with fennel seeds, mustard seeds, turmeric powder, and salt.
- Likewise, get ready with crushed Maldives dry fish, curry powder, and lime.
- Prepare the thick coconut milk.
- Heat the oil in a skillet and add mustard seeds. Let them splutter. Then, add the onion and sauté them till translucent for about 2 minutes. After that, add curry leaves, green chilies, and fennel seeds. Saute them till onions turn to golden.
- Now add the coconut milk, turmeric powder, curry powder, and salt. Mix well.
- Cook covered under the high flame for 2 minutes.
- Now, add tomatoes and cook covered under medium flame for 3 or 4 minutes.
- Add boiled potatoes and crushed Maldives dry fish. Mix everything well and cook covered under low flame for one or two minutes.
- Finally, add lime juice. Taste the curry and adjust salt if needed. Give one last good mix.
- This is how to make a spicy potato curry with Maldives dry fish. Serve and enjoy this delicious thick gravy potato tomato curry with chapathi.
2. I instantly prepared coconut milk from grated coconut. If it is hard to find grated coconut use coconut milk powder or bottled coconut milk.
3. If you don’t like more spiciness, reduce the amount of curry powder and the number of green chilies.
Here is the Video of this Recipe
This is how to make a Sri Lankan style thick and spicy potato curry recipe with Maldives dry fish for chapathi. I hope you liked this delicious recipe. When you have all the ingredients give it a try, I am sure you will like it.
If you have any questions or suggestions leave them in the comment box below. Also, you can share this spicy potato tomato curry with your friends and family by clicking the social share buttons below.
It looks so delicious. I want to try this very soon.