Scalloped Potatoes With Coconut Milk and Chilies

Ingredients for Scalloped Potatoes With Coconut Milk and Chilies

• 1 can (375g) unsweetened coconut milk

• 2 tablespoons Balchao Masala

• 1 1/2 teaspoons coarse kosher or sea salt

• Vegetable cooking spray

• 450g russet or Yukon Gold potatoes, peeled, cut crosswise or lengthwise (depending on their size) into 1/4-inch-thick slices, and submerged in a bowl of cold water to prevent browning

• 4 spring onions (green tops and white bulbs), thinly sliced crosswise

• 8 to 10 medium-size to large fresh curry leaves

Preheat the oven to 177°C.

Whisk the coconut milk, masala, and salt together in a small bowl.

Lightly spray a casserole dish with cooking spray. Drain the potatoes. Cover the bottom of the casserole with a layer of potatoes, and sprinkle a third of the spring onions over them. Stir the sauce (the masala tends to sink to the bottom, so a good stir helps to mix everything evenly) and drizzle a third of it over the layer. Repeat the layers of potatoes, spring onions, and masala two more times, using up all the ingredients

Spread the curry leaves over the top layer. Cover the dish and bake until the potatoes are fork-tender, about 45 minutes.

Remove the cover and continue to bake until the potatoes are browned, 10 to 15 minutes. Then serve.

Avvertenza

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