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As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

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Monday, September 12, 2011

Potato White Curry

A simple, simmered curry with mellow, well-blended flavours. This one comes together quickly.

Potato White Curry

  • 1 lb. potatoes
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon fenugreek seeds
  • 3 shallots
  • 2 hot peppers (chilies or jalapeños)
  • 1 1/2 cups water
  • 1/2 cup coconut milk
  • juice of 1 lime


Peel potatoes and cut into 1 inch cubes.
Slice shallots.
Mince hot peppers.
Combine all ingredients except coconut milk and lime juice in a large pot.
Bring curry to a boil.
Reduce heat and simmer until potatoes are just tender (about 15 minutes).
Stir in the coconut milk.
When the curry returns to a boil, remove from heat and stir in the lime juice.
Serve immediately.

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