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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Rather high in calories, so eat sparingly, but goes great with any course, especially one that needs a flavor boost! Ingredients:
2 onions, cut in fourths |
2 inches gingerroot, finely chopped |
2 garlic cloves |
3 tablespoons mild curry paste |
4 tablespoons water |
1 1/2 lbs new potatoes |
2 -4 cups vegetable oil (enough to deep fry) |
3 tablespoons vegetable oil |
2/3 cup plain yogurt |
2/3 cup heavy cream |
2 tablespoons mint, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Put onions, ginger, garlic, curry paste and water in a blender and process until smooth, scraping down the sides and processing again if needed.
2. Cut potatoes into fourths, about 1 inch, and pat dry. Heat enough oil to cover one layer of potatoes in a deep fryer, up to 350 degrees F. Cook potatoes in batches, for 5 minutes, until golden brown. Remove and drain on paper towels.
3. Heat 3 tbsp oil in large skillet. Add curry/onion mixture and cook gently, stirring constantly. Add the yogurt, cream, and mint and mix well.
4. Add potatoes and stir until coated in sauce. Cook for and additional 5-7 minutes, until heated through and thick. Season with salt and pepper and serve immediately.
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