Sri Lankan · beginner
Sri Lankan Crispy Potato And Chili Scallion Sambal
Golden pan-fried potato cubes tossed with sweet caramelized onions, curry leaves, crushed chili, and fresh lime juice.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Parboil diced potatoes in salted boiling water for 5 minutes, then drain thoroughly and pat dry.
- 02
Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat and add potato cubes.
- 03
Pan-fry potatoes for 8 to 10 minutes, turning occasionally until edges are golden brown and crispy.
- 04
Transfer cooked potatoes to a plate lined with paper towels, keeping the skillet on medium heat.
- 05
Add remaining coconut oil, mustard seeds, and curry leaves to the skillet, letting them pop for 30 seconds.
- 06
Add sliced red onions and cook for 4 to 5 minutes until deep golden brown and caramelized.
- 07
Return crispy potatoes to the skillet, sprinkle chili flakes and salt, tossing vigorously over heat for 2 minutes.
- 08
Turn off heat, stir in fresh lime juice and chopped scallions, and serve hot.
A LITTLE KITCHEN KNOW-HOW
Ala Baduma (Pan-Crisping Sambal)
Pan-frying pre-cooked root vegetables and combining them with dry spiced caramelized aromatics.
Notes from the kitchen
- Parboiling potatoes ensures the interior turns fluffy while the skillet crisping creates a crunchy shell.
- Adjust red chili flakes according to your spice preference.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
