Spicy Potato Curry
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
4 large potatoes, peeled and cut into 1 inch cubes
1/2 inch piece of ginger
1 small green chile
1/4 cup coriander stalks
1/4 cup coriander leaves
2 tablespoons fresh or dried grated coconut
2 tablespoons sugar
1/4 teaspoon ground turmeric
1 tablespoon ground cumin
1/2 teaspoon ground red chili
1/2 teaspoon cumin seeds
1 tablespoon olive oil
3 cups water
salt to taste
Purée tomatoes, ginger, green chile, and coriander stalks with a dash of water in a food processor or blender.
Heat oil in a deep pan on medium. Sauté cumin seeds until starting to brown. Add the tomato mixture, sugar, salt, turmeric, cumin and chili powder. Cook for 3 to 4 minutes.
Reduce heat to medium-low. Add the potatoes and water. Cover with a vented lid and simmer for 25 to 30 minutes till potatoes are cooked through but still firm. Make sure the liquid has evaporated if you like a dry-ish curry, otherwise let some of the liquid remain.
Watch the curry to see if it needs more water or lower heat (this happens when all liquid is gone and potatoes start to stick and burn). Adjust heat and water accordingly.
Garnish with coriander leaves and coconut. Serve hot.