Curry Fried Potatoes

• 2 onions, cut in fourths
• 2 inches gingerroot, finely chopped
• 2 garlic cloves
• 3 tablespoons mild curry paste
• 4 tablespoons water
• 1 12 lbs new potatoes
• 2 -4 cups vegetable oil (enough to deep fry)
• 3 tablespoons vegetable oil
• 23 cup plain yogurt
• 23 cup heavy cream
• 2 tablespoons mint, chopped
• 1 teaspoon salt
• 12 teaspoon pepper

1. Put onions, ginger, garlic, curry paste and water in a blender and process until smooth, scraping down the sides and processing again if needed.
2. Cut potatoes into fourths, about 1 inch, and pat dry.
3. Heat enough oil to cover one layer of potatoes in a deep fryer, up to 350 degrees F. Cook potatoes in batches, for 5 minutes, until golden brown.
4. Remove and drain on paper towels.
5. Heat 3 tbsp oil in large skillet.
6. Add curry/onion mixture and cook gently, stirring constantly.
7. Add the yogurt, cream, and mint and mix well.
8. Add potatoes and stir until coated in sauce.
9. Cook for and additional 5-7 minutes, until heated through and thick.
10. Season with salt and pepper and serve immediately.

onions, gingerroot, garlic, curry paste, water, potatoes, vegetable oil, plain yogurt, heavy cream, mint, salt, pepper

Taken from www.food.com/recipe/curry-fried-potatoes-368045 (may not work)