Leek & Potato Curry Recipe

Leek & Potato Curry Recipe

Introduction
This recipe comes from Kandy in Sri Lanka. Kandy is the capital of the hill country and is where the country's most important Buddhist relic is kept - the Sacred Tooth of the Buddha, which is believed to have been taken from the flames of his funeral pyre and smuggled into Ceylon in the fourth century, hidden in the hair of a princess. This delicious recipe is typical of the region and is served at the Temple of the Tooth. We are grateful to Chris & Carolyn Caldicott's book "World Food Café" for this adaptation of their recipe.

Ingredients
(serves 4 -6)

Main Ingredients:
1 red onion, thinly sliced
5 garlic cloves, crushed

5cm/2ins piece of root ginger, finely chopped
4 medium white potatoes, cubed and parboiled
4 large leeks, cut into 2.5 cm/1 inch slices
1 tablespoon vinegar
300 ml/1/2 pint Natco coconut milk
4 tablespoons sunflower oil
fresh coriander leaves to garnish
salt to taste

Whole Spices:
5cm/2 inch piece of Natco cinnamon stick (or cassia bark)

Ground Spices:
1/2 teaspoon Natco turmeric
1 teaspoon Natco chilli powder

Additional Spices:
1 heaped dessertspoon Natco cumin seeds
1 heaped dessertspoon Natco coriander seeds
1 teaspoon Natco fennel seeds
8 Natco curry leaves

Method
1. Dry roast the cumin, coriander and fennel seeds in a small pan until they start to brown, (be careful not to burn them) then grind them to a powder using a spice grinder or pestle and mortar.

2. Heat the oil in a large heavy pan and, when hot, add the onion, garlic and ginger and fry until soft. Add the potatoes and leeks and fry until the vegetables start to brown. Add the ground spice mix, cinnamon, turmeric, chilli powder, curry leaves and vinegar, stirring constantly to prevent sticking and ensuring that all the vegetables are coated in the spices.

3. Next add enough water to barely cover the vegetables and simmer gently until the vegetables soften. Add the coconut milk and simmer for a further 5 minutes.

4. Add salt to taste and sprinkle with the chopped fresh coriander leaves.

Notes
This recipe can be served with Coconut Sambol (see below) and rice. The amount of chilli powder can be reduced to taste without affecting the overall flavour.

Recipe for Coconut Sambol
You can prepare this sambol in advance if you wish and store in an airtight container in the fridge for a few days. The coconut will continue to absorb any moisture, so re-moisten with a little lime juice and water before serving.

Ingredients
(serves 4 -6)

Ingredients:
85g/3oz Natco desiccated coconut
6 shallots or 1 medium red onion sliced
8 Natco curry leaves
6 red chillies (fewer if you don't like it too spicy)
Juice of 2 limes
Salt to taste

Method
Soak the coconut in water until it swells and becomes fleshy. Place in a food processor with the remaining ingredients and salt to taste. Blend until well combined. If the mixture is too dry simply add a little water.