Deviled Potatoes – Sri Lankan Potato Fry (Ala Thel Dala)

Deviled Potatoes Sri Lankan Style Recipe - Aromatic kestrel potatoes are boiled and fried with fragrant curry leaves, tumeric, chilli, mustard seeds and onion. | wandercooks.com

Deviled Potatoes – Sri Lankan Potato Fry (Ala Thel Dala)

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? ;)

Course Side Dish

Cuisine Sri Lankan

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings sides

Calories 236kcal

Author Wandercooks

Cost $5

Ingredients

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)

Metric - US Customary

Instructions

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.

Notes

Tips:

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.

Nutrition