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Ala thel dala (devilled potatoes)
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Zesty potatoes that will excite your taste buds.
Ingredients:
  • 4 (about 800g) coliban 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 tsp chilli powder
  • 1/2 tsp dried chilli flakes
  • 1/4 tsp ground turmeric
  • 2 ripe tomatoes, coarsely chopped
  • 125ml (1/2 cup) water
  • 20.00 ml Maldive fish flakes, if desired
  • 1 large green banana capsicum, deseeded, thinly sliced diagonally
  • 60ml (1/4 cup) coconut milk
Instructions:
  • In a large saucepan, generously cover the potatoes with cold water. Bring to a boil over high heat and cook for 15 minutes until tender. Drain and let them cool for 10 minutes.
  • Peel and cut potatoes into thick wedges. Heat oil in a wok until smoking. Add onion, green chili, and curry leaves; stir-fry until onion is golden. Reduce heat, add chili powder, chili flakes, and turmeric; stir-fry until fragrant. Add tomato; stir-fry until heated through. Add potato, water, and Maldive fish flakes; stir-fry until coated. Add capsicum and coconut milk; stir-fry until sauce thickens slightly. Remove from heat, season with salt and pepper. Serve hot in a large bowl.

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