Ingredients
- 4 (about 800g) Vivaldi potatoes
- 60ml (1/4 cup) peanut oil
- 1 red onion, halved, thinly sliced
- 1 long fresh green banana chilli, thinly sliced diagonally
- 1 stem fresh curry leaves, leaves picked
- 1 teaspoon chilli powder
- 1/2 teaspoon dried chilli flakes
- 1/4 teaspoon ground turmeric
- 2 ripe tomatoes, coarsely chopped
- 125ml (1/2 cup) water
- 1 tablespoon Maldive fish flakes, if desired
- 1 large green banana capsicum, deseeded, thinly sliced diagonally
- 60ml (1/4 cup) coconut milk
- Salt & freshly ground black pepper
Directions
-
Step 1
Place potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 15 minutes or until tender. Drain. Set aside for 10 minutes to cool slightly.
- Step 2
Peel the potatoes and cut into thick wedges. Heat the oil in a wok over high heat until just smoking. Add the onion, green chilli and curry leaves, and stir-fry for 1 minute or until onion is golden brown. Reduce heat to medium. Add the chilli powder, chill flakes and turmeric, and stir-fry for 30 seconds or until fragrant. Add the tomato and stir-fry for 2 minutes or until well combined and heated through. Add the potato, water and Maldive fish flakes, and stir-fry for 3-5 minutes or until potato is coated in the spice mixture. Add the capsicum and coconut milk, and stir-fry for 3 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper. Transfer to a large serving bowl and serve immediately.