Curry potato
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | ounces | Potatoes; (up to 12) |
| 1 | Shallot; sliced | |
| 2 | teaspoons | Curry powder |
| 2 | tablespoons | Fresh coconut juice |
| Green raisins | ||
| Minced parsley | ||
| 1 | cup | Vegetarian stock or water |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Light soy sauce |
| 1 | dash | Sesame oil |
Directions
SEASONINGS
Skin potatoes and rinse. Drain. Cut into pieces. Then soak in hot oil and fry until slightly brown. Take out. Heat 2 tbsp oil and saute shallot slices and curry powder. Add in potato, sprinkle with wine. Add in seasonings, bring to boill. Turn to med-low heat and braise until ingredients are tendeer and sauce thickens. Add in coconut juice and green raisins. Stir well. Dish up. Sprinkle with minced parsley and serve.
Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland <kirkland@...> on Nov 10, 1997