Potato Fry Curry
Dhreeti Khatri
- Brisbane, Australia
Dhreeti Khatri is the owner of DKhat Spices in Brisbane.Dhreeti blends her own masalas. You can buy her masalas online via her website
I think I was 13 years old when I learnt to make this curry.
My mum started teaching me how to make curries in the school holidays and Potato Fry Curry was one of the easier curries to begin with.
This curry takes me back to when I was growing up. Everyday, we would have our dining table spread with a typical Gujarati lunch which would consist of a curry (or even 2 curries), rotis, rice, dal, homemade achar (mango or lemon pickles), jhaas (a body cooling drink made from homemade yoghurt). The table was always set in a certain way. I remember when I started cooking the full course lunch meal, I would set the rotis on one end of the table, curries were set in the middle, rice and dal on the other end of the table. The 7 dinner plates (we were a family of 7) were stacked just next to the stainless steel container filled with rotis. I would quickly eat the Potato Fry curry with rotis and then take my time to enjoy the Potato Fry curry by mixing it with rice and dal. It was my favourite way of eating Potato Fry curry and it was finger-licking good!
I want to write and publish a recipe book. It’s been a thought for over 15 years!
I grew up in Levuka (the Old Capital of Fiji). I was born in a Gujarati family and my grandparents were originally from Navsari, India.
I still have distant family members living in Navsari, Valsad and Mumbai.
My kids love Fijian Indian food as I make many dishes at home and they have also tried different varieties of Fijian Indian food when we went to Fiji last Christmas (2019).
My son, aged 12, enjoys cooking, and Potato Fry curry was one of the first curries I taught him to make.
- 4 medium sized potatoes, peeled, washed and diced into small cubes (about 1.5cm or 1/2 inch)
- 1 tbsp oil
- 1 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 1 sprig of curry leaves, washed and the leaves removed from the stem
- 1 tsp ginger paste
- 1/3 tsp garlic paste
- 1/3 tsp turmeric paste or turmeric powder
- 1/3 tsp chilli paste (optional)
- 1 tsp coriander and cumin powder salt to taste coriander leaves, washed and chopped for garnishing
- Heat a fry pan, add oil.
- Add mustard seeds, cumin seeds and fenugreek seeds.
- When the colour of the seeds turn darker (and mustard seeds will start popping!) lower the heat.
- Add potatoes and curry leaves.
- Add ginger paste, garlic paste, turmeric paste or turmeric powder, chilli paste, salt and coriander and cumin powder.
- Mix and increase the heat to medium.
- Cover the fry pan with a lid and let the potatoes cook. Stir occasionally.
- When the potatoes are cooked, garnish with coriander leaves.