Tempered Potato

It is a dry potato curry with a really nice texture.

Ingredients: Potatoes, mustard seeds, chopped onions and garlic, dried chili pieces, chili powder, curry leaves, rampa, Maldive fish chips (optional) or Tiny dried shrimps [kunisso/koonisso (Sinhala)] (optional) and salt.

Method: Peal and chop the potatoes into cubes of about 1 inch. Deep fry the potatoes until they well cooked and a thin crust forms outside. Let the oil drain well from the fried potatoes. Add oil to a pan and when heated add mustard seeds, curry leaves and rampa. Let it fry till the mustard seeds start to pop. Add the Maldive fish chips or tiny dried shrimp, chili pieces, onions, garlic and a little bit of chili powder. Let it fry till the onions are golden brown. Add the fried potato and mix well. Add salt to taste.

Notes:

A variation of the texture can be obtained by frying boiled and cubed potatoes.

Another variation could be by adding boiled and cubed potatoes without frying. If so it is important that the amount of oil used during tempering should be increased.