Goan Potato Curry

You Need

1 large coconut, scraped, (Ready made coco-milk is also fine)
2 tbsp. coconut grated coarsely
2 green chillies
2 red chillies
4 flakes garlic peeled
1 large potato boiled
1 cup mixed boiled vegetables
2 tomatoes, boiled, pureed, strained
1 capsicum chopped into chunks
2 onions chopped
1 tbsp. coriander finely chopped
1/2 cup fresh cream
5-6 cashews
1" stick cinnamon
2 cloves
1 bayleaf
2-3 peppercorns
1/2 tsp. cumin seeds
1/2 tsp. mustards seeds
salt to taste
2 tbsp. ghee or oil

Dry roast cinnamon, pepper, cloves, bayleaf and cumin.
Grind to a fine powder, keep aside.
Stirfry onion in 1 tsp. ghee, till transparent.
Stirfry grated coconut in 1 tsp. ghee till browned lightly.
Grind coconut with 2 cups water, strain to get a thick milk.
Grind together tomato, red chilli, half of fried onions, fried coconut, garlic to a paste.
Grind cashews to a powder, keep aside.
Heat remaining, ghee, fry potato chunks till golden, drain keep aside.
Fry capsicums, drain keep aside.
Add mustard seeds, allow to splutter.
Add mixed veggies, stir for a minute, add ground spices and mix.
Add fried onions, ground paste, cashew powder, coconut milk,salt and stir till it starts to boil.
Add fried potatoes and capsicum, simmer to thicken.
Stir in fresh cream, garnish with chopped coriander, serve hot.

I got this from a site n tried it yest.If u r going 4 this remm 2 things,
Follow the recipe as written(i got amazing results by this).
Prefer using ghee instead of oil for this recipe. That really makes a lot of difference in taste.

I had a ball of a time eating this..the taste lingers 4ever :)