Curry Fried Potatoes Recipe

Name: Curry Fried Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, cut in fourths; 2 inches gingerroot, finely chopped; 2 garlic cloves; 3 tablespoons mild curry paste; 4 tablespoons water; 1 12 lbs new potatoes; 2 -4 cups vegetable oil (enough to deep fry); 3 tablespoons vegetable oil; ⅔ cup plain yogurt; ⅔ cup heavy cream; 2 tablespoons mint, chopped; 1 teaspoon salt; ½ teaspoon pepper

Servings: persons

2 onions, cut in fourths
2 inches gingerroot, finely chopped
2 garlic cloves
3 tablespoons mild curry paste
4 tablespoons water
1 12 lbs new potatoes
2 -4 cups vegetable oil (enough to deep fry)
3 tablespoons vegetable oil
⅔ cup plain yogurt
⅔ cup heavy cream
2 tablespoons mint, chopped
1 teaspoon salt
½ teaspoon pepper

1
Put onions, ginger, garlic, curry paste and water in a blender and process until smooth, scraping down the sides and processing again if needed.
2
Cut potatoes into fourths, about 1 inch, and pat dry.
3
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.
4
Remove and drain on paper towels.
5
Heat 3 tbsp oil in large skillet.
6
Add curry/onion mixture and cook gently, stirring constantly.
7
Add the yogurt, cream, and mint and mix well.
8
Add potatoes and stir until coated in sauce.
9
Cook for and additional 5-7 minutes, until heated through and thick.
10
Season with salt and pepper and serve immediately.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 onions, cut in fourths, 2 inches gingerroot, finely chopped, 2 garlic cloves, 3 tablespoons mild curry paste, and more.

Yes, Curry Fried Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry Fried Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions