John Myers
Crispy Coconut Potatoes on Black Curry
The perfect crispy coconut potatoes on black curry recipe with a picture and simple step-by-step instructions.
- 0,5 tsp Fennel seeds
- 0,5 tsp Cumin
- 0,5 tsp Coriander seeds
- 1 tsp Coffee beans
- 1 tsp Lemongrass
- 200 g Olives Kalamat, pitted
- 1 tbsp Beet syrup
- 2 tbsp Miso paste
- Bio lemon zest
- 2 packet Squid ink
- 1 Lime
- Ginger
- 1 Chilli pepper
- 200 ml Vegetable broth
- Flour
- Egg
- Desiccated coconut
- Oil
- Small potatoes
- Mix the fennel, cumin, coriander, coffee, lemongrass, olives, syrup, miso paste, squid ink and the peel of an organic lemon in a blender.
- Peel mainly waxy potatoes and cook them in the vegetable stock with the sliced lime, grated ginger and the chopped chilli until almost cooked. Take out, cool down and bread in flour, egg and coconut one after the other. Fry crispy in oil or clarified butter.
- Spread the curry paste on the plate, place the crispy potatoes on top. There was also steamed Chinese cabbage served á Part.
- Note 4: The paste is really salty because of the olives. Either counteract this with the other components or increase the proportion of syrup. The potatoes have so much flavor of their own that they go well with other dishes with restrained flavors.
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