Friday, May 2, 2008

Tibetian Curry Potatoes

Tibetian Curry Potatoes
From: Magic Eye (shared by taxi78cab)

1/2 teaspoon Sichuan peppercorns
1 2-inch long piece of fresh ginger, peeled and finely minced
3 or 4 cloves of garlic, peeled and finely minced
1 tsp turmeric
1 tsp cayenne (or other fiery pepper)
1 tsp salt
4 Tbsp (1/2 stick) clarified butter (see note or buy ghee from an Indian grocery stor)
6 medium Yukon Gold or Red Bliss potatoes, peeled
2 Tbsp soy sauce

1 scallion, including the green part, trimmed and minced
Several sprigs of fresh cilantro, minced

Boil the peeled potatoes for 15 minutes, then cut into cubes.

Heat the peppercorns in a small, ungreased skillet over medium heat until they begin to darken and release their aroma. Turn them into a small mortar or onto a chopping board and pulverize to a coarse powder.

Mix the pepper powder, ginger, garlic, turmeric, cayenne and salt together to form a paste. Heat the clarified butter in a large skillet and blend in the spices. Cook and stir for a few minutes, to let the butter become fully seasoned. Meanwhile, toss the potato cubes in the soy sauce until it has all been absorbed.

Add the potatoes to the skillet and turn up the heat to medium high. Cook until the potatoes have a crunchy brown coating on the outside and a meltingly soft interior. Use a spatula to turn them constantly so that they brown on all sides, about 10 to 15 minutes.

Add the minced scallion and cilantro and cook for a minute to allow the garnish to wilt and cling to the potatoes.

NOTE: To make clarifed butter, put the butter in a heatproof measuring cup and set it on the rack in a preheated warm oven. When the butter has melted and the solids have separated out, remove the measuring cup from the oven and carefully pour off the clear liquid into the skillet. Discard the solids.

Makes 4 servings

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