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).
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.
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