Sri Lanken Potato Curry

• 3/4 teaspoons coriander seeds
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon cumin seeds
• 4 each curry powder fresh, leaves
• 4 each potatoes peeled, cubed
• 1 tablespoon butter clarified, (ghee)
• 1/2 each onions finely chopped
• 1 each garlic clove, minced
• 1 each ginger root 1 inch piece, fresh, grated
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 cup coconut milk
• 1 tablespoon cilantro fresh, chopped
• 1 teaspoon salt or to taste

1. In a small skillet, over a low heat, dry roast the 3/4 teaspoon coriander, 1/4 teaspoon fennel, and 1/4 teaspoon cumin seeds individually until an aroma is starting to be given off.
2. Combine all these with the curry leaves, and over a low heat, dry roast for about 5 minutes more.
3. Do not burn.
4. Grind the spices and leaves using a mortar and pestle or a clean coffee grinder.
5. Set aside.
6. Place potato cubes in a microwave-safe bowl, and microwave until about 1/2 cooked (time depends on individual microwave), about 3 to 5 minutes.
7. In a large skillet, melt the ghee over medium heat.
8. Cook the onion, garlic, and ginger in the ghee until golden and aromatic.
9. Meanwhile, grind the remaining coriander and cumin seeds; add with one teaspoon fresh curry powder (prepared in the first step) to the onions and garlic.
10. Cook, stirring, for 30 seconds.
11. Stir in the potatoes, and cook for 3 minutes.
12. Stir in the coconut milk, bring to a simmer, and then reduce heat to low.
13. Cover, and cook until potatoes are tender, about 7 minutes.
14. Season with salt to taste.
15. Top with chopped fresh cilantro, and serve.
16. Calories 242 Protein 4.8g Total Fat 9.5g Sodium 600mg Cholesterol 8mg Carbohydrates 36.3g Fiber 5.3g

coriander seeds, fennel seeds, cumin seeds, curry powder fresh, potatoes, butter clarified, onions, garlic, ginger root, cumin seeds, coriander seeds, coconut milk, cilantro, salt

Taken from recipeland.com/recipe/v/sri-lanken-potato-curry-1996 (may not work)