(30 minutes, serves 4)
Green chili curry might sound like it’s going to be really spicy, but since we remove the seeds and then add potatoes and coconut milk, the end result of this curry is a pleasant but not overwhelming heat. Pleasant for me, at any rate!
1 t. lime juice
1. Remove top end from chilies, slice lengthwise, and removed seeds. (Removing seeds is optional, but if you leave them, the resulting curry will be spicier and possibly a little bitter.)
2. Heat oil in a sauté pan or medium pot on medium-high, add fennel seeds, fenugreek seeds, and curry leaves. Stir for about a minute, until lightly browned.
3. Stir in onions and sauté about five minutes, until onions are golden-brown, stirring occasionally.
4. Stir in potatoes and green chilies, then add curry powder, coconut milk, water, and walt. Bring to a boil, then turn down to simmer.
5. Simmer until potatoes are cooked through; add more water if needed to keep veggies from sticking to the pan.
6. Cook sauce to desired thickness (some like this more liquid, some thicker), and serve hot with rice or bread. (It’s also lovely with pittu.)
