Red Curry Potato’s

This is a recipe that I was blessed to be given from the Chef/Owner, Noor Ullah, of the Indian Curry Pot in Phnom Phen, Cambodia. His restaurant is located at #14 road 93, which runs parallel to Boeng Kak lake.  There are many small alleys that run off of the road down to the lake.  We sat on a beautiful patio covered with plants on the end of one of these alleys and had drinks until the sun set over the lake after lunch. The curries we had were so amazing that I had to ask if he would honor me with his red curry recipe so that I may cook it at my restaurant when I returned home.  I used his red curry potatoes as a base for a grilled chicken breast with tempura fried asparagus. The funny part of the story is that we thought we were going to fall through the roof of the restaurant as we sat perched on the deck viewing the “comings and goings” of Phnom Phen below us.  Every time Mr. Ullah approached the table, the roof would buckle a good 6 inches. The cool breeze and view of the lake was worth the fear of potentially falling through the roof. A copious amount of food for Sean, myself and my head chef, James, plus drinks, personal service by the owner, a tour of the restaurant, and the recipe all for $13.50.

Mr Noor Ullah’s Red Curry Potato Recipe:
1. Cumin Powder
2. Mustard Seed
3. Cumin Seed
4. Gr Masala
5. Red Chili Powder
6. Fresh Cream
7. 4-6 Nice Potatoes
It has been several years since I cooked this recipe.  What I do remember is he was very non-comital about how much of what he used.  If you are familiar with curries however you will know that all Garam Masalas are slightly different.  He would not tell me what was in his or everything he listed was his recipe for Garam Masala.  I’m not sure which do to a translation issue.  I chose to make a traditional Garam Masala using the first three ingredients plus the ingredients listed below and add Red Chili Powder one to one.
Garam Masala Ingredients:
1 part cinnamon
1 part clove
1 part black pepper
1/3 part cardamon seeds
1 bay leaf
1/2 part coriander seeds
1/2 part cumin seeds
In a frying pan, heat the seeds, cloves and pepper until they are lightly roasted. Place the roasted ingredients and the remaining spices in a food processor or coffee grinder and grind the ingredients until smooth and powdery.
To Make Sauce:
In a sauce pan add a light oil like peanut or canola and bring to heat. Add salt pepper green onions and garlic to taste. Add Garam Masala and Chili Powder and saute briefly to marry the flavors.  Add cream.  Simmer.  In a separate pot boil the cubed potatoes al dente. Strain and let cool. Add potatoes to curry sauce. This was a wonderfully simple recipe.  I cook to taste. If you want a strong curry use about a table spoon of Gr. Masala and Chili Powder and about 2 cups of cream.

One Response to “Red Curry Potato’s”
  1. [...] post one of the recipes I’ve done at Ono Sushi that was a result of my travels. I posted the red curry potato recipe that I got in Cambodia a couple of weeks ago. When I got back, I cooked the curry, and when I was [...]

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