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Cynthia's Tempered Fried Potatoes with Turmeric
Recipe by: by Cynthia Shanmugalingam, chef & author of Rambutan: Recipes from Sri Lanka
Excerpted from Rambutan: Recipes from Sri Lanka by Cynthia Shanmugalingam. Copyright © 2022. Available from Bloomsbury Publishing.
Sri Lanka has many different kilangus, or potatoey root vegetables: cassava, taro, sweet potato and one of my favourites, a vibrant purple yam called ‘rasa valli kilangu’ which means King’s Jewel.
This quick dish, made by tempering hot spices, curry leaves and onion in oil and adding soft potatoes so they crisp up in the pan, is great made with new potatoes that you don’t need to peel. I roast the potatoes a bit crispier than is strictly traditional. If you can get Maldive fish or bonito, it makes a big difference.