Curry aloo fry

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

1. 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.
2. 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.
3. 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.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.