Friday, December 16, 2011

Coconut potato curry - GOA - Comfort Food

Today's meal was definitely a comfort meal!
The beginnings of a great meal
Start with the following:
Oil of your choice, I used coconut
Ginger Garlic paste (or just ground ginger and ground garlic)
Tomato (not pictured)
Can of coconut milk
Molasses (teaspoon or so)
Potatoes (love soft fingerling potatoes)
Shrimp (if you choose, you can also use tofu, paneer or chicken)
Onion (I used a half, diced)
Chili powder (if you use Spicy Ginger Garlic Paste, chili powder isn't required)

(Optional first step, recommended if you are using chicken or tofu, marinate "meat" in a teaspoon to a tablespoon or ginger garlic paste and chili powder)
In a wok, add in your oil and quickly add in a tablespoon (or more) of ginger garlic paste.
Add in sliced onions, and stir to prevent sticking. Cook until translucent.
Add in molasses, mix well
Add in your potatoes and stir well.
Add in your spices and tomato, stir well
Add in coconut milk, stir and add in meat.
Cover and lower heat to medium /high. bring to a boil to cook meat. If using shrimp, do not over cook.
Add in turmeric and salt to taste.

 Served with shredded coconut cabbage, also Indian style. My 1 year old gobbled this meal up!


  1. Okay, give us details about the shredded cabbage salad. Looks good Amanda.

  2. Molasses - I put just a quick pour - so around a teaspoon.

  3. India mommy - the orange words should link you to the cabbage recipe.


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