Kate Heyhoe

Kate's Global Kitchen


Crispy Curry Leaf Potatoes

by Kate Heyhoe
Serves 3-4


1-1/2 lbs. Yukon Gold potatoes (or red potatoes)
1/2 teaspoon salt
2 tablespoons canola oil (or half ghee and vegetable oil)
1/2 teaspoon brown mustard seeds
25 curry leaves (about 2 sprigs), chopped
2 cloves garlic


Cut potatoes into 1/2 to 3/4 inch chunks. Place in microwave proof bowl. Toss with salt. Cover and microwave on high until tender, about 4-6 minutes, stirring every 2 minutes. Potatoes should be tender but not mushy, holding their shape well.

Heat oil in skillet on medium heat until hot. Add mustard seeds and cover until the mustard seeds stop popping, a few seconds. Remove lid and raise heat to medium high. Stir in curry leaves. Cook 5 to 10 seconds. Add potatoes and garlic. Cook until potatoes brown on bottom. Stir and continue to let the bottom layer brown before stirring again. When potatoes are browned and crispy on the outside they're ready to serve.



Kate's Global Kitchen for September, 2001:

09/01/01 Scoring Points
09/08/01 Last Blast Gazpacho: Tomato and Watermelon at Summer's End
09/15/01 Smokin' Rosemary
09/22/01 Winners Announced: Haiku of Food Contest
09/29/01 The Misleading Curry Leaf


Copyright © 2001, Kate Heyhoe. All rights reserved.


Current Kate's Global Kitchen
Kate's Global Kitchen Archive


This page created September 2001


The FoodWine
Main Page


Mardi Gras Recipes
Mardi Gras &
Fat Tuesday Recipes

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches



Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Conversions, Charts
   & Substitutions

About Foodwine.com
   Contact Info
   Privacy Statement


Copyright © 1994-2017,
Forkmedia LLC



cat toysCrazy Cat Toys