It is a traditional curry that are quite a few variation to this recipe. Coconut milk gets its unique flavour from a blend of few spices like fennel seeds, cumin seeds, poppy seeds, peppercorn which is easy and delicious flavour.
- Take pan and add red chillies, peppercorns, star anise, black stone flower, coriander seeds, fennel seeds, poppy seeds, coconut powder and dry roast until it get golden colour, then transfer it into blender to make a fine powder.
- Heat oil in a pan and add onion, curry leaves, salt, ginger garlic paste and saute it for a minute.
- Later add potatoes, turmeric powder, tomatoes and cook it for 3 minutes on a slow flame with a lid on it.
- After 3 minutes add shallots and mix it and again cook it until become soft, cover with a lid on it.
- Now add above red chillies mixture and pour the lime juice on top of it.
- Finally add coconut milk, coriander leaves then switch off the flame.
Tasty chettinad potato and shallot roast is ready to serve.