Ala Kiri Hodhi

Sri Lankan cuisine has a reputation for being spicy and chilie-hot. The reality is that there are spicy/hot dishes and there are also many dishes that are not spicy and with little or no chilie-heat. When eating Lankan food we mix bits of spicy and non-spicy with the carbohydrate (usually rice, string hoppers, etc.) and pop it in our mouth.

By serving individual dishes with their own unique flavors, for example potatoes in one dish, lentils in another, pumpkin in another, carrots in another and so on, each person can combine what they like as they eat. We end up with an almost infinite number of combinations of flavors and textures – as opposed to having just one or two overpowering textures and or flavors in combination dishes.

The other advantage to the individual dish approach is that it makes catering to picky eaters very easy. No more “I can’t eat the potatoes because I don’t eat peas(or whatever).” Just serve and eat what you like!

The downside to this individual-dish type cooking is that it takes more time and effort and there is a lot more washing-up to do. But it is definitely worth the effort.

This potato dish is definitely on the mild side. It nicely complements the spicy heat of a meat curry and the sauce gets absorbed into the accompanying carbohydrate dish.

Finally, it is easy to make. Gather the ingredients before you start and the process will be very simple. There are no culinary tricks or complicated techniques you need to learn. Just don’t let it overcook or the potatoes will become mushy!

Serve with boiled/steamed white rice or festive yellow rice and a Sri Lankan dry beef curry.

Mild Potato Curry

(Ala Kiri Hodhi)

This is a mild Sri Lankan curry dish, typically eaten as a side dish with a meat main and several other vegetable curries. Pour a spoon of the gravy over your rice to infuse the rice with the rich coconut-based flavor. It also works well with various roti and even with bread.

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Servings: 12

Course: Side Dish

Cuisine: South Asian – Sri Lankan

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 kg Potatoes cut into 1-inch cubes (~2 lbs)
• 1 tsp Salt
• 5 tbsp Oil peanut, sunflower, canola, coconut or olive

Spice group 1

• 2 sprigs Curry leaves about 20 leaves
• 2 inch Pandanus leaf fresh or dry, in 1-inch segments
• 1 inch Cinnamon stick separate layers when adding
• 5 pods Cardamom bruised with flat surface of knife
• ½ tsp Fenugreek seeds
• 4 cloves Garlic sliced thin

Spice group 2

• 2-3 pods Green chilie split lengthways and remove the seed and membrane for an even milder curry
• 1 large Onion (or 2 medium onions) halved and sliced thin
• 2 tsp Turmeric powder
• 2 tsp Black mustard seed

The Gravy

• 6 tbsp Coconut milk powder mixed with 3 cups water
• Salt to taste

Equipment

• 12″ clay pot (or a medium-large saucepan) with lid
• Large frying pan

Method

 

Pre-cook potatoes

1. Put the cubed potatoes in a large frying pan and cover with water just to the top of the potatoes. Add salt and 1 tablespoon of the oil.
2. Bring to a boil at high heat. Then reduce the heat to low or medium low until you achieve a slow simmer. Do not cover. Occasionally stir very lightly.
3. When the water boils down or the potatoes are just turning fork-soft turn the heat off and discard any remaining water. Do not over cook the potatoes – they will be cooked more in a later step.
4. Remove potatoes from the frying pan – be careful to not take any of the oil and salt residue from the pan. Set potatoes aside.

Prepare the base

1. Add the remaining 4 tablespoons of oil to the clay pot (if you have one) or saucepan and heat on high heat until the oil is hot. Add Spice group 1, reduce heat to medium, and temper for 2 minutes while stiring.
2. Add Spice group 2 to the pot, reduce the heat to medium-low and temper for a further 3 – 5 minutes.

Combine

1. Add the potatoes to the base in the pot and stir carefully – do not break or mash the potatoes – until the potatoes are coated with the curry base.
2. Add the coconut milk to the potatoes, stir, and increase the heat to bring to a boil. Then reduce the heat to low so the curry is cooking at a low simmer.
3. Add salt to taste, if needed.
4. Cover and let potatoes simmer for 3 – 4 minutes then remove from heat. If you are not ready to serve immediately transfer the mild potato curry to an oven-proof dish. The curry can be reheated in the oven prior to serving.

Notes

You could simplify this dish by cooking the potatoes in coconut milk after combining all the ingredients. Coconut milk will not curdle so this will work fine but because of the different cooking rates for different potato varieties I find it easier to not over/under cook potatoes if they are done in this separate step.

Tried this recipe?Let us know how it was!