If you are in need of a spicy potato curry then you need this recipe for Sri Lankan devilled potatoes. A reader asked for a recipe for potatoes to take to a party by Tube. This Sri Lankan recipe ticked a lot of boxes. It’s easy to make and you probably have most of the ingredients in your kitchen. And, best of all, it’s delicious.
How to eat Sri Lankan devilled potatoes
I’d normally serve devilled potatoes alongside a curry. Sri Lankan devilled potatoes will go well with chicken curry. The spicy potatoes will suck up the flavoursome gravy.
Alongside that, I’d serve a lovely mallung – either cabbage or kale and of course a dhal. That’s how we Sri Lankans like to eat – just pile it up, and scoff it down!
What potato should you use for this spicy potato curry?
I don’t think it matters what type of potato you use. If you have large King Edwards chop them down to bite-sized pieces.
My preference is to use small baby potatoes. But if you prefer large floury potatoes, that works too. What’s important is that you boil your potatoes beforehand until they are tender with a bite.
Can you use leftover potatoes?
Absolutely. This spicy potato curry is perfect for leftover boiled potatoes. You can also make this recipe with leftover roast potatoes. This spicy potato curry is a total win-win.Print
Sri Lankan spicy potato curry – devilled potatoes
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Category: Side dish
- Cuisine: Sri Lankan
Devilled potatoes is a Sri Lankan spicy potato curry. Boiled potatoes are fried in onions and spices. It’s easy to cook, and the perfect recipe to use up any leftover boiled potatoes.
- 500g new potatoes ( boiled til almost done you’ll be frying them so they need to keep their shape)
- 2 tablespoons of vegetable oil
- 1 teaspoon mustard seeds
- 1 green chilli sliced lengthways
- 1 crushed dried red chilli / more if you want extra heat
- 1 sprig of curry leaves
- 1 red onion sliced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- Juice of a lime
- Set aside the boiled potatoes. I leave the skins on, feel free to peel if you prefer. Cut the larger potatoes in half
- Heat the oil in a large frying pan. Add the mustard seeds, green chilli. dried chilli and curry leaves. Fry for around a minute
- Add the onions, cook until they start to brown and caramelise. I lower the heat, and cook them slowly, adding more oil if it’s needed
- Now add the potatoes, mix thoroughly with onions
- Add the ground cumin and turmeric and stir til they fully coat the potatoes. Sprinkle a little salt, and cook for another three minutes
- Finish off with a squeeze of lime and serve