Sri Lankan Potato Curry

Often selected as one of Sri Lanka’s favorite side dishes, this delicious, mild curry is usually eaten with steamed rice, hoppers, string hoppers or roti.


  • 1 lb potatoes, half boiled and peeled
  • 1 onion chopped
  • 1-2 green chillies chopped
  • 1 sprig curry leaves
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp cumin seeds
  • 1 inch piece cinnamon
  • 5 inch piece of rampe (Pandan leaf)
  • 1/2 tsp turmeric
  • 1 tsp mustard seeds
  • 1- 1 1/2 cup first extract coconut milk
  • 1 tblsp vegetable oil
  • salt to taste
  • 1/2 tsp fresh lime juice


Put the pan on medium flame and add the oil. When the oil is hot, add the mustard seeds, cumin, fenugreek and fry till the mustard seeds pop. Next add all the other ingredients except the potatoes and coconut milk. Fry for a few minutes till the onions are soft and translucent. Cut the potatoes into 1 inch pieces. Add to the pan and stir. Add salt to taste. Next add the coconut milk. Add salt to taste. If the curry is too thick add about 1/2 cup hot water. Cook to a boil, stirring constantly. Add the lime juice, stirring constantly. Remove from heat and serve hot!