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Aloo Badun (Potato Badun)

Aloo Badun (Potato Badun) is a traditional Sri Lankan recipe for a classic curry of potatoes in a spiced coconut milk base flavoured with pandan leaves and smoked and dried fish. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Potato Badun (Aloo Badun).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurryVegetarian RecipesSpice RecipesHerb RecipesSri-lanka Recipes


Ingredients:

500g potatoes
1 tsp turmeric powder
2 tbsp chilli powder
6cm length of pandan leaf (rampe)
500ml thick coconut milk
4 onions, finely sliced
5 tbsp cooking oil
50g smoked and dried fish, flaked (bones removed)
1 sprig of curry leaves
thumb-sized piece of ginger
6 garlic cloves, chopped
salt, to taste

Method:

Scrub the potatoes clean, but do not peel. Bring a pan of lightly-salted water to a boil, add the potatoes and boil for about 25 to 35 minutes, or until tender but still firm. Drain in a colander, allow to cool then peel and cut into thick slices.

Arrange in the base of a saucepan and pour over the coconut milk. Add all the remaining ingredients (apart from the onions and oil), bring to a simmer and cook for 10 minutes.

Heat the oil in a frying pan and when hot add the onions. Fry for about 6 minutes, or until golden brown all over then add to the potato mixture. Continue simmering, uncovered, until the liquid evaporates and the gravy is very thick.

Serve hot with flatbreads, rice and lime pickle.