The OTHER one, is this one. This one is a bit the same, but also different. It’s taking my OG curry and some influences from Madhur Jeffrey, and mashing them together. <— potato pun alert.
So, I learnt how to cook Asian food from my mother-in-law, Dur-é Dara, who is a quite spicy Australian/Malaysian/Indian.
When Rin was a baby, we almost always ate food like this, as we spent lots of family time together obsessing about snacks. Curries and spicy things have been a big part of my life ever since.
Thank goodness, right? Because comforting spices and perfect toast topper etc.
Anyhow, enough chatter, here’s how to make the OTHER curry, because a few people on Instagram asked me for more details, when I made this the other night. Let’s go!
Pip’s Other Potato Curry
Serves 4 as a main with rice or 6 as a side dish
Takes 30 minutes or so to make
1.5 kg potatoes – nice ones only. They could be Kipfler (like I used here) or Dutch Cream (like I used the other day) or really, whichever spud you like, as long as they’re not squeaky, watery supermarket type ones.
2 green chillies
2 large cloves of garlic (I got these GIANT ones today!)
about an inch of ginger
1 red onion
2 tablespoons curry powder (the one I use is my favourite – shown below – and is available at almost all good Asian grocers.)
a slosh of soy sauce
1/4 cup of vegetable or rice bran or canola oil or similar – perhaps a titch more
salt and pepper
1. Peel the potatoes, chop up into rustic big chunks and cook in salted water until tender – but not mushy.
2. Put 1 green chilli, 1 garlic clove, the ginger and the onion into a food processor and pulse until chopped up finely. NB: Keep the other green chilli and the other garlic clove for later. Don’t put ’em in the processor, okay?
3. While the potatoes are cooking, grab a heavy-based frypan, heat it up and pop your oil in. Fry the chopped up onion etc mix in the oil, over a low heat, until it’s a nice golden sort of colour. It will take a while. Maybe 15 mins or so. Be patient and keep stirring and you will be rewarded with excellently delicious curry flavour, later on.
4. In a small bowl, mix your curry powder and soy sauce with 1/4 cup or so of water. Stir it all together. Too easy.
5. Chop the OTHER garlic clove and the OTHER green chilli up. Semi-finely will do. This is not Masterchef. Stand down.
6. Once your spuds are cooked, drain them and then tumble them in with the golden, fried onion mix. Toss them so they are coated in this mix. Add your curry powder/water mixture. Gently toss it together just until all the potatoes are coated. Throw in the garlic and green chilli, next. Toss again, adding a slosh of oil if it feels like it will loosen things up a bit.
7. Cook for a minute or two, then season with salt and freshly ground black pepper. You’re just taking the edge of the raw garlic, really.
8. Throw some chopped, fresh mint on top and you are done!
Serve with flatbread of your fave kind, or hot rice, or on toast, even.
This can be a dish on its own with some yogurt and chutney – or a side dish.
Please remember to wash your hands after you chop chilli because I didn’t and then I touched my face and now my cheeks are really smarting and feel weird.
I am going to let my curry cool down, because I like to eat it at room temperature, or cold even. That’s when the flavours really have had a chance to develop and the texture is just right, too.
Let me know if you cook this, okay?!
Love to ya,