Eat Pip-Life

How I Make The OTHER Potato Curry

The OTHER Potato Curry

Okay. I have TWO quite similar potato curries that I make. One is in my book – Craft For The Soul – and it’s the OG Potato Curry I am family-famous for.

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.

Rin and Dur-é

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

You need

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
fresh mint
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

Pip's OTHER Potato Curry

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?

Pip's OTHER Potato Curry

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.

Pip's OTHER Potato CurryPip's OTHER Potato CurryPip's OTHER Potato Curry

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.

Pip's OTHER Potato Curry

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.

Pip's OTHER Potato CurryPip's OTHER Potato Curry

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!

Pip's OTHER Potato Curry Pip's OTHER Potato Curry

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,

x Pip

  • Sarah
    January 28, 2018 at 6:12 AM

    Hey Pip, great recipe! We had this with chunks of halloumi thrown in and handfuls of fresh baby spinach. Delicious! X

  • Annamari
    January 14, 2018 at 11:02 PM

    Wow, that article! Such and amazing bit to read, and good wisdom! Wish i had my mother-in-law nr.2 still around, she passed. She was just <3. Luckily do still have nr. 1, only she lives in a different country.
    Recipe looks really good, too!

  • Dale
    January 14, 2018 at 12:57 PM

    Just made this and it is super tasty! I ate it hot straight off the stove. Sooo good!! Thanks for a quick and tasty recipe Pip

  • amanda
    January 13, 2018 at 10:11 PM

    Marvelous recipe – can’t wait to try it. And, oh gosh, what a wonderful connection for Rin to have.

  • Michelle Crawford
    January 12, 2018 at 9:40 PM

    My favourite type of curry! But that article with little Rin!? How cool! Thank loved reading that.

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