Dish of Potato Curry, Sumatra
(click to enlarge)

Potato Curry, Sumatra


Indonesia / California
Serves:
Effort:
Sched:
DoAhead:  		 4 w/rice
***
1-1/4 hrs
Yes		 Faced with serving a mixed couple (carni & veg), I modified my highly successful Chicken Curry, Sumatra so I could simultaneously make a vegetarian version. - see Versions.

9
3
2
4
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4
4
3
3
4
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2
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1/4
10
1/3
2
1/4
2-1/2
1/2
2
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oz
oz
oz
oz
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oz

cl
oz

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T
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in
oz
c
t
t
t
t

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Potatoes (1)
Tofu,fried (2)
Tofu Skins (3)
King Trumpets (4)
-- Paste
Coconut Cream (5)
Chilis dry (6)
Garlic
Onion
Candlenuts (7)
----------
Oil
-- Finish items
Galangal
Coconut Milk
Water
Coriander Seed
Turmeric
Salt
Palm Sugar (8)
Salam Leaf (9)
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Prep   -   (25 min)
  1. Cut POTATOES.into chunks about 3/4 inch square and 1/2 inch thick, or however you like. Hold in cold water until needed.
  2. Cut FRIED TOFU and KING TRUMPETS into chunks of similar size to the Potatoes. Cut TOFU SKINS however makes sense for the form you have. Usually strips can be tied into knots so they're not too stringy. Mix all.
  3. Without shaking up the can, open a 14 ounce can of Coconut Milk. Skim 4 ounces of the thick cream off the top for the paste. Reserve the rest for the curry.
  4. Grind the CHILIS to powder in your spice grinder. Crush GARLIC and chop fine. Slice ONION thin and chop fine. Crush Candlenuts. Mix all together in a large mortar and pound to paste,
  5. Mix Coconut Cream into the paste until it is all even.
  6. Slice Galangal thin and mix all Finish items.
Run   -   (35 min)
  1. In a spacious sauté pan or wok, heat Oil moderately hot. Stir in Paste and fry stirring until aromatic, about 1 minute.
  2. Stir in drained Potatoes and Tofu mix until coated with paste, then stir in Finish mix. Simmer slowly, covered, stirring often until Potatoes are tender, about 1/2 hour. Check liquid now and then to make sure it doesn't dry out.
  3. Serve hot with plenty of steamed jasmine rice.
NOTES:

  1. Potatoes:

      White Rose potatoes work well, or Red potatoes. Avoid "Yukon Gold" type potatoes which disintegrate to mush if cooked a little long. For details see our Potatoes page. Actually Taro Roots would be more authentic and would work fine, but I prefer potatoes.

  2. Deep Fried Tofu:

      Cubes of deep fried tofu are available in practically any Asian market. You can cut the to the desired size. You can make them yourself by deep frying cubes of firm tofu until light golden. For details see our Tofu page.

  3. Tofu Skins:

      I use fresh skins because they are available here, but dried skins (Bean Curd Skin Sticks) are more widely available. Soak them until flexible and tie strips into knots. For details see our Tofu Page.

  4. King Trumpet Mushroom:

      These are now grown in California and available in just about any Asian market here. They range from large to huge. For details see our Oyster Mushrooms page.

  5. Coconut Cream:

      No, you don't have to open a whole can - see instruction step 3.

  6. Chilis:

      Thai or de Arbols are good. Four makes a satisfyingly hot curry by Southern California standards, or use Japones for less heat - use you own best judgement. For details see our Thai Chilis page.

  7. Candlenuts:

      If you don't have these, substitute 4 raw Macadamia Nuts or 5 raw Cashews or 9 raw almonds. For details see our Candlenut page.

  8. Palm Sugar:

      If you don't have this, substitute a lightly refined sugar like Turbinado - a little less tasty but tolerable.

  9. Salam Leaf:

      These can be found in the "Indonesian specialties" section of some large Asian markets. A package will have many sizes, but figure an average Salam Leaf is about the size of a large Bay Leaf, and compensate as needed. If you don't have these, you may have a problem. Curry leaves are the best substitute, but bay leaves, often suggested, are not so suitable. If that's all you have, use just one, and a half teaspoon of lime juice. For details see our Daun Salam page.

  10. Versions

      It was easy for me to simultaneously make both Chicken and Vegetarian versions, because most ingredients could be made in one batch and split between the two recipes. The vegetarian version was also very successful, but is more complex than the chicken version because it is composed from simpler flavors.
  11. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste

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