Devilled potatoes is quite a delicacy over in India and Sri Lanka.  Over in Sri Lanka this is made with maldive fish, but I’ve simply taken these out and swapped a few ingredients to make a vegetarian and vegan version of this simple yet spicy, and, not forgetting tasty dish!

The potatoes are a great accompaniement to your main curry or on it’s own in a wrap. The traditional recipe usually has real coconut but it’s a little hard to find around my area, plus this healthy version here, uses a little coconut essence to reduce the calories involved but doesn’t impact on the coconut flavour.

My photo here shows how I overcooked my potatoes, I’d recommend cooking until just soft and setting aside in cool water to stop the cooking process.

Serves:

• three to four

Ingredients:

• 250 grams potatoes, steamed or baked
• 1/2 tsp chilli powder or to taste
• 1 tsp dry crushed chilli
• 2 tsp salt water
• 3 tsp olive oil
• 1 medium red onion, sliced thin
• 2 sprigs curry leaves
• 1/2 tsp dill seeds
• 2 tbs dessicated coconut
• 1-2 caps of coconut essence

Instructions:

1. In a pot, cover the onions with the olive oil and cook on a slow heat until soft.
2. Roll the curry leaves up and thinly slice them, placing these into the onion mixture. Saute for a minute.
3. Mix in all the spices, warming through before adding the coconut, essence and salt water.
4. Add the potatoes and stir thoroughly warming the potatoes back up.