Mussamum Curry Recipe
In coconut milk with potatoes, onions, and peanuts.
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Ingredients
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Mussamum Curry - Ingredients
Method
Mussamum Curry - Directions
- 1
Step 1
Heat oil in a heavy-bottom pot over medium heat. Add mustard seeds and let them crackle, then add curry leaves.
- 2
Step 2
Add chopped onion and sauté until translucent and light golden.
- 3
Step 3
Stir in minced garlic and grated ginger; cook until fragrant (about 1 minute).
- 4
Step 4
Add ground coriander, cumin, turmeric, and red chili powder; toast briefly to wake up the spices.
- 5
Step 5
Add cubed potatoes and toss to coat with spices; cook for 5 minutes, stirring occasionally.
- 6
Step 6
Pour in coconut milk and 1/4 cup water; season with salt. Bring to a gentle simmer.
- 7
Step 7
Simmer until potatoes are tender, about 15-20 minutes. Stir occasionally to prevent sticking.
- 8
Step 8
Stir in roasted peanuts into the curry; reserve a little to sprinkle as garnish.
- 9
Step 9
Taste and adjust salt; finish with lime juice and chopped cilantro. Garnish with remaining peanuts.
- 10
Serve
Serve hot with steamed rice or flatbread.
