Quoted message said:I am looking for good recipes for a Curry with Potato. If anyone knows of a good one that would
be great.
This one is terrific!
Tibetan Curried Potatoes
A recipe with a history, to be eaten shamelessly.
By John Thorne
In preparing the dish, the single most important thing to remember is that the potatoes have to be
mouth-meltingly soft. You'll know they're approaching that stage when neighbors start pounding on
the door, drawn by the intoxicating smells that have seeped out of your kitchen. Lock the door, if
you haven't already, and stir in the garnish.
(Serves four.)
1/2 teaspoon Sichuan peppercorns 1 stubby piece of fresh ginger, about 2 inches long, peeled and
finely minced 3 or 4 cloves of garlic, peeled and finely minced 1 teaspoon turmeric 1 teaspoon
cayenne (or other fiery pepper) 1 teaspoon salt 4 tablespoons (1/2 stick) clarified butter (see
note) 6 medium Yukon Gold or Red Bliss potatoes, peeled and parboiled for 15 minutes, then cut
into cubes 2 tablespoons soy sauce
To garnish: 1 scallion, including the green part, trimmed and minced Several sprigs of fresh
cilantro, minced
Heat the Sichuan peppercorns in a small, ungreased skillet over medium heat until they begin to
darken and release their aroma. Turn them into a small mortar or onto a chopping board and pulverize
to a coarse powder. Mix the pepper powder, ginger, garlic, turmeric, cayenne and salt together to
form a paste. Heat the clarified butter in a large skillet and blend in the paste. Cook, stirring
with a spatula or wooden spoon, for a few minutes, to let the butter become fully seasoned.
Meanwhile, toss the potato cubes in the soy sauce until it has all been absorbed. Add the seasoned
potatoes to the skillet and turn up the heat to medium high. Cook until the potatoes have a crunchy
brown coating on the outside and a meltingly soft interior. Use a spatula to turn them constantly so
that they brown on all sides. This will take about 10 to 15 minutes over medium-high heat.
When the potatoes are as described, toss in the minced scallion and cilantro. Continue cooking for
one more minute to allow the garnish to wilt and cling to the potatoes. Turn everything into a
serving bowl. Then, as the Tibetans say, "Ngotsa manang ni choe" -- "Eat shamelessly."
Cook's note: Clarified butter (ghee) is easily made by putting the half-stick of butter in a
heatproof measuring cup and setting this on the rack in a preheated warm oven. When the butter has
melted and the solids have separated out, remove the measuring cup from the oven (with a potholder
-- it will be hot!) and carefully pour off the clear liquid into the skillet, letting none of the
solids escape.
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HB
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