Curry Fried Potatoes

Name: Curry Fried Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 onions, cut in fourths; 2 inches gingerroot, finely chopped; 2 garlic cloves; 3 tablespoons mild curry paste; 4 tablespoons water; 1 1/2 lbs new potatoes; 2 -4 cups vegetable oil (enough to deep fry); 3 tablespoons vegetable oil; 2/3 cup plain yogurt; 2/3 cup heavy cream; 2 tablespoons mint, chopped; 1 teaspoon salt; 1/2 teaspoon pepper

Submitted by ladyroseofrohan

"Rather high in calories, so eat sparingly, but goes great with any course, especially one that needs a flavor boost!"

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photo by ladyroseofrohan

Ready In:: 45mins
Ingredients:: 13
Serves:: 6

ingredients

2 onions, cut in fourths
2 inches gingerroot, finely chopped
2 garlic cloves
3 tablespoons mild curry paste
4 tablespoons water
1 ¹⁄₂ lbs new potatoes
2 -4 cups vegetable oil (enough to deep fry)
3 tablespoons vegetable oil
²⁄₃ cup plain yogurt
²⁄₃ cup heavy cream
2 tablespoons mint, chopped
1 teaspoon salt
¹⁄₂ teaspoon pepper

directions

Put onions, ginger, garlic, curry paste and water in a blender and process until smooth, scraping down the sides and processing again if needed.
Cut potatoes into fourths, about 1 inch, and pat dry. Heat enough oil to cover one layer of potatoes in a deep fryer, up to 350 degrees F. Cook potatoes in batches, for 5 minutes, until golden brown. Remove and drain on paper towels.
Heat 3 tbsp oil in large skillet. Add curry/onion mixture and cook gently, stirring constantly. Add the yogurt, cream, and mint and mix well.
Add potatoes and stir until coated in sauce. Cook for and additional 5-7 minutes, until heated through and thick. Season with salt and pepper and serve immediately.