Posted by: Jonjon | June 11, 2009

Scalloped potatoes with coconut milk 8.5/10

Scalloped potatoes with coconut milk 8.5/10

June 11 2009

Scalloped Potatoes with Coconut Milk

1 can (13.5 ounces or 400ml) of coconut milk
2 tablespoons of Red Chili and Vinegar Paste (Balchao Masala)
1 1/2 teaspoons of sea salt
1 pound of potatoes, sliced, and soaked in cold water for 30 minutes, and drained
6 – 8 button mushrooms, sliced
4 scallions (green and white parts), thinly sliced
10 fresh curry leaves (optional)


Butter or oil a casserole dish.

In a small bowl, whisk together the milk, red chili and vinegar paste and salt.

Cover the bottom of the casserole dish with a layer of potatoes. Sprinkle a third of the scallions and a third of the sliced mushrooms over the potatoes. Pour a third of the coconut milk sauce on top. Repeat two more times. Top with curry leaves if you are using them.

Cover and cook in a preheated 350 degree oven for roughly 45 – 50 minutes or until the potatoes are fork-tender. Remove the lid and continue to cook until the potatoes are browned, roughly 15 minutes.

Serves 4.

This was quite good. The coconut sauce had a subtle tanginess, and it was quite spicy. I think soaking the potatoes in water for 30 minutes allowed them to remain their crispiness after 40 minutes in the oven. The mushrooms were very suitable as they soaked up the coconut sauce quite well. The amount of salt was just right, making the sauce a bit salty, but not too much.


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