Indian Curry Potato Fries Recipes

INDIAN CURRY POTATO FRIES

Indian Curry Potato Fries image

Tasty fried curried potato cubes make a wonderful accompaniment to many Indian curry dishes. I don't know that this recipe is authentic in any way, I came up with it making use of what I had around. It turned out great and I got sent to the kitchen to make more. Serve with tamarind chutney for dipping.

Provided by Patricia

Categories Side Dish Potato Side Dish Recipes

Time 30m

Yield 5

Number Of Ingredients 9

Ingredients

1 cup vegetable oil for frying, or as needed
2 cloves garlic, pressed
1 teaspoon cumin seeds
½ teaspoon salt
¼ teaspoon ground turmeric
¼ teaspoon ground black pepper
5 russet potatoes, peeled and cubed
2 tablespoons chopped fresh cilantro
1 teaspoon mild curry paste (such as Patak's®)

Steps:

Pour enough oil into a frying pan to cover the bottom 1/3-inch deep; add garlic, cumin, salt, turmeric, and black pepper. Heat oil mixture over medium heat.
Cook and stir potatoes in the hot oil, turning occasionally, until cooked through, golden brown, and crisp on the outside, 10 to 15 minutes. Add fresh cilantro and curry paste and stir to coat. Fry until cilantro is dark green and crisp, about 1 more minute. Remove potatoes with a slotted spoon and transfer to serving dish.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 52.1 g, Fat 4.7 g, Fiber 3.8 g, Protein 6.3 g, SaturatedFat 0.6 g, Sodium 267.4 mg, Sugar 1.9 g

THE BEST CURRY FRIES

The BEST Curry Fries image

Provided by [email protected]

Time 50m

Number Of Ingredients 9

Ingredients

1 lb fingerling potatoes (sliced in half lengthwise)
Olive oil
Salt (to taste)
Black pepper (to taste)
1 can of coconut milk (I use full fat Chaokoh)
3 teaspoon masaman curry paste
2 teaspoon curry powder
3 ½ teaspoon fish sauce
½ teaspoon honey

Steps:

Preheat oven to 400 degrees and adjust rack to lower 3rd of oven. Line baking sheet with parchment.
Combine potatoes, salt, and pepper in a large mixing bowl. Drizzle olive oil generously over potatoes until well coated.
Bake potatoes in oven for 30-40 minutes, turning once. Best if potatoes are roasted skin-side down for 1st half of roasting time, and center-side down for second half.
Meanwhile, heat a 1-2 tablespoons of olive oil in a small sauce pan. Add curry paste and saute briefly. Whisk in coconut milk. Bring to a simmer. Whisk in remaining ingredients.
Serve potatoes with curry sauce on the side or drizzled over the fries. Use chopped cilantro as optional garnish.

INDIAN CURRY POTATO FRIES

Indian Curry Potato Fries image

Tasty fried curried potato cubes make a wonderful accompaniment to many Indian curry dishes. I don't know that this recipe is authentic in any way, I came up with it making use of what I had around. It turned out great and I got sent to the kitchen to make more. Serve with tamarind chutney for dipping.

Provided by Patricia

Categories Potato Side Dishes

Time 30m

Yield 5

Number Of Ingredients 9

Ingredients

1 cup vegetable oil for frying, or as needed
2 cloves garlic, pressed
1 teaspoon cumin seeds
½ teaspoon salt
¼ teaspoon ground turmeric
¼ teaspoon ground black pepper
5 russet potatoes, peeled and cubed
2 tablespoons chopped fresh cilantro
1 teaspoon mild curry paste (such as Patak's®)

Steps:

Pour enough oil into a frying pan to cover the bottom 1/3-inch deep; add garlic, cumin, salt, turmeric, and black pepper. Heat oil mixture over medium heat.
Cook and stir potatoes in the hot oil, turning occasionally, until cooked through, golden brown, and crisp on the outside, 10 to 15 minutes. Add fresh cilantro and curry paste and stir to coat. Fry until cilantro is dark green and crisp, about 1 more minute. Remove potatoes with a slotted spoon and transfer to serving dish.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 52.1 g, Fat 4.7 g, Fiber 3.8 g, Protein 6.3 g, SaturatedFat 0.6 g, Sodium 267.4 mg, Sugar 1.9 g

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