serves
2-3
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2-3
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 500 g Desiree potatoes, peeled and cut into thick chips
- salt, to taste
- ¼ cup vegetable oil
- 12 fresh curry leaves
- 3 spring onions, thinly sliced, green and whites kept separate
- 2 garlic cloves, roughly chopped
- 1 green birds eye chilli, thinly sliced
- Fresh herbs, to garnish (optional)
Instructions
- Place the potatoes in a saucepan and cover with cold water. Add 2 generous pinches of salt, cover and place over high heat. Cook for 12 -14 minutes, checking them for doneness after about 10 minutes. You want them just cooked as they are going to be tempered with the spices too. Once cooked, drain and set aside.
- Heat the oil in a frying pan over medium heat. Once the oil is hot, add half the curry leaves and stir until they splutter. Add the spring onion whites and garlic stir for 10 - 15 seconds. Increase the heat to high and add the chilli and a good pinch of salt, followed by the potatoes. Cook, stirring continuously for 1 - 2 minutes or until the potatoes colour ever so slightly.
- Add the remaining curry leaves and spring onion greens and stir for 15 - 20 seconds, then remove from the heat. Check the seasoning and serve.
Note
• Fresh curry leaves are readily available at green grocers and Asian supermarkets and can the remainder be stashed away in the freezer. For less heat use a long green chilli. De-seeding chillies makes them less hot too.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
