I love the smell and taste of curry. This recipe for curried potatoes is easy to make and makes a nice presentation. I believe its proper name is oorla-kayanga kari. Potatoes made this way can be served directly after cooking, slightly warm, room temperature, or cold.

Ingredients

2 pounds boiling potatoes
2 tablespoons curry powder*
3 tspn light sesame oil* (or 4 tspn vegetable oil)
Salt to taste

Directions

Boil unpeeled white potatoes in water until fork tender. Drain, peel and slice potatoes into thick 1 inch slices and place in large bowl. Sprinkle with curry powder immediately, add 3 to 4 Sprinkle tblspn warm water over potatoes and mix carefully to thoughly coat potatoes. Let potatoes sit for 15 to 20 minutes for full flavor development.

Heat oil on high heat in a large skillet. Sprinkle salt on potatoes and place in skillet, reducing heat to medium-high. Saute until golden brown on both sides. The potatoes are done when they develop a golden crust.

You can use a basic curry recipe with tomatoes and onions to make curried beef, chicken, fish, shrimp or vegetables. Make a quick curry oil for sauteing and frying. See related links at your right.

Hint
*If you can find Indian sesame oil in your supermarket use this instead of sesame oil for a more authentic taste of India.
*I use INDI Special Madras Curry Powder and find it to be excellent.