Madras Potatoes

30 July 2017 By


  • ½ jar Latasha’s Kitchen Madras Curry Paste
  • 3 tbsp coconut oil
  • 4 shallots, sliced
  • 2 tomatoes, sliced
  • 1 green chilli, split
  • 3 sprigs curry leaves
  • 1 kg royal blue potatoes, cut into wedges
  • 1 level tsp turmeric powder
  • ½ tsp salt
  • 200 ml coconut milk
  • 250 ml water
  • ½ can baby roma tomatoes


  • Coriander or curry leaves
  • Fresh cut green chillies


  1. Heat oil in a large pan over medium heat. Add shallots, curry leaves, green chillies and tomatoes and cook for a few minutes.
  2. Then add Latasha’s Kitchen Madras Paste and a sprinkle of water.
  3. Cook for 5 minutes on low heat, then add potatoes, salt, and turmeric and stir to mix well.
  4. Add the coconut milk, tinned tomatoes and water bring it to a boil, then simmer with a lid on and cook until potatoes are soft and the liquid has reduced.
  5. Garnish with coriander or curry leaves. Sliced green chillies can also be used.