This quick and easy recipe for Sri Lankan Deviled Potatoes features Kestrel Potatoes cooked to perfection and coated in lashings of flavour from aromatic curry leaves, turmeric, chilli and onion. Are you getting hungry yet? 😉
As I sit here and type, our home city of Adelaide is sweltering in a heatwave.
Today it reached 42˚ celsius / 107˚ fahrenheit. It doesn’t even matter which scale you use – that’s hot!
So while we’re hanging out for Sunday’s forecasted cooler weather, we thought we’d share a hot little recipe that comes to you all the way from Sri Lanka… via a quick detour in Japan.
Yep, just like our Indonesian Corn Fritters and chunky Pumpkin Miso Soup, we learned to make Sri Lankan Deviled Potatoes (also spelled ‘devilled’ potatoes) from our friend Yuko in Japan – and she learned this one from her Sri Lankan partner.
One day we met up with a group of Indonesian and Japanese friends for a multicultural feast in Kagoshima. There were plates piled high with Indonesian Corn Fritters, Coto Makassar Soup and Sambal Telur (eggs in spicy Indonesian sauce).
And then Yuko laid out her own creation… the most epic batch of Sri Lankan Deviled Potatoes ever…
One bite and we were hooked.
Potatoes, perfectly boiled and then fried. So soft, and yet firm enough so they didn’t just fall apart into mash.
Tingling spices. A subtle hit of curry leaves.
A hint of chilli, and a zing of salt.
If you’re after a bowl full of satisfying, spicy deliciousness, then Sri Lankan Deviled Potatoes are for you, my friend.
What You’ll Need To Make Sri Lankan Deviled Potatoes
Potatoes, of course!
Today we’re using these gorgeous Kestrel Potatoes, and I’m sure the first thing you’ll notice is that purple blush on their ‘eyes’. It’s a trait inherited from their parent variety, the Irish Caro potato.
We love them because they’re bright, colourful, and packed with natural antioxidants in those purple skin marks – interestingly it’s the same antioxidant you’d find in superfoods like blueberries.
Perhaps we should call them Super Potatoes!
(And of course, if you can’t get your hands on Kestrel Potatoes you can use regular white potatoes.)
Our little herb garden had a brand new addition recently and we’re now two proud parents of a baby curry tree!
So naturally we used our little baby curry leaves in our batch of Sri Lankan Deviled Potatoes, but you can also buy fresh curry leaves from various supermarkets or grocers. They’ll freeze well for a few weeks too – just make sure to store them in an airtight bag or container. It’s also possible to source dried curry leaves online, but the flavour won’t be as strong or as fresh.
Now, please don’t be tempted to substitute fresh curry leaves for curry powder. The two are definitely not the same – curry powder is actually a blend of powdered spices like curry leaf, cumin, turmeric, coriander, fenugreek leaves and chilli. The more you know. 😉
If you can’t get your hands on curry leaves, you could try substituting with other herbs like basil, lemon basil or kaffir lime leaves. The flavour won’t be the same, but they’ll still help to bring your dish to life.
Sri Lankan Deviled Potatoes makes use of a fragrant blend of chilli powder, black mustard seeds and turmeric powder which gives the potatoes that wonderful flavour and gorgeous golden colour. Thankfully, you should have no trouble finding all of these at a supermarket, import store or online.
Dish this up as a trendy side dish at your next BBQ, or serve up traditionally with fluffy white rice. Follow your heart (and the carbohydrates). 😉
Want even more side dishes? Try these:
- 4 large potatoes kestrel or white – peeled and sliced into roughly 3cm pieces
- 5-10 curry leaves fresh or substitute with dried curry leaves (plus extra for garnish)
- 1 brown onion large, halved and sliced into rings
- 1 ½ tsp black mustard seeds
- 1 tsp turmeric powder
- ½ tsp chilli powder
- pinch salt
- 3 tbsp vegetable oil for cooking
- 1 red chilli sliced (optional for garnish)
- Pop your potato pieces in a large saucepan and bring to the boil. Cook until they're just starting to become tender, then drain. You don’t want to fully cook them now as we’ll be frying them in just a moment. And while mashed potatoes are delish, they aren't what we're after here.
- Next, heat the oil in a large frypan and throw in your sliced onions. Stir fry over a medium heat until they soften and turn translucent.
- Next, pop in your black mustard seeds, turmeric powder, chilli, fresh curry leaves and a sprinkling of salt. (And don't forget to take a moment to bask in that fragrance. Yum!)
- Add your cooked potatoes and stir through til nicely coated. Fry for a few more minutes until the surface of the potatoes is golden brown.
- Feel free to garnish with a few extra curry leaves and slices of fresh chilli if you want a little extra zing!
- Serve with freshly cooked rice and/or your favourite curry.
- If you can’t get your hands on curry leaves, you could try substituting with other herbs like basil, lemon basil or kaffir lime leaves. The flavour won’t be the same, but they’ll still help to bring your dish to life.