Potato and Pea Curry - tempered

This is a curry without any gravy. In Sri Lanka we call it a tempered curry. It's not 100% authentic because peas don't grow in  Sri Lanka. Nowadays you can get frozen ones in the major supermarkets in Sri Lanka, but they are terribly expensive. I've seen dried peas as well, although I have never used them I am sure they would work fine if you soaked them and boiled them for hours! Of course if you don't have access to peas then you can just omit them.

Made with "normal" potatoes

Preparation time: 35 minutes ; serves 4 - 8 (depending on how many other curries you have)

Ingredients:

1.2 kg	Potatoes (or a combination of sweet potato and regular)
4 tbsp.	Oil
1 tsp.	Salt
2 tsp.	Coriander powder
1 tsp.	Cumin powder
1/2 tsp.	Tumeric
2	Green chilies, sliced
1/4 cup	French fried onions (Röstzwiebel)
1/2 cup	Peas (frozen or fresh)

Method:
If you live in Germany this is a very simple recipe! The Röstzwiebel are readily available in the store. In the USA they are called "French fried onions" and you can probably find a recipe to make them somewhere. Basically they are deep fried onions. The preparation time for this recipe does not take making the Röstzwiebel from scratch into account.

Peel the potatoes and cut them into bite sized chunks. Then boil them. My general experience is that if you put the potatoes in cold water and then bring them to the boil, that after boiling they take around 8 minutes to cook. However, this is highly dependent on  what type of potatoes you use. If you use a mixture of potatoes then boil each type separately to avoid over boiling. When your potatoes are done you should be able to poke a fork through them.

Drain the water and rinse under cold water.

Put the oil in a large wok and heat it. You can also use a frying pan. Keep in mind that you will not get a nice brown crisp on your potatoes if you use a non-stick. The best pan to use is a cast iron or aluminium one. Make sure it is well seasoned though, else the potatoes will stick.

Once the oil is hot add the potatoes and  toss until they are all covered with oil. Then add all the other ingredients and fry. Stir constantly until golden brown. And that is it!

Made with a mixture of "normal" and sweet potatoes