Curry Fried Potatoes

Rather high in calories, so eat sparingly, but goes great with any course, especially one that needs a flavor boost!

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  onions, cut in fourths
• 2  inches gingerroot, finely chopped
• 2  garlic cloves
• 3  tablespoons mild curry paste
• 4  tablespoons water
• 1 1⁄2 lbs new potatoes
• 2 -4  cups  vegetable oil (enough to deep fry)
• 3  tablespoons  vegetable oil
• 2⁄3 cup plain yogurt
• 2⁄3 cup heavy cream
• 2  tablespoons mint, chopped
• 1  teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Put onions, ginger, garlic, curry paste and water in a blender and process until smooth, scraping down the sides and processing again if needed.
2. Cut potatoes into fourths, about 1 inch, and pat dry. Heat enough oil to cover one layer of potatoes in a deep fryer, up to 350 degrees F. Cook potatoes in batches, for 5 minutes, until golden brown. Remove and drain on paper towels.
3. Heat 3 tbsp oil in large skillet. Add curry/onion mixture and cook gently, stirring constantly. Add the yogurt, cream, and mint and mix well.
4. Add potatoes and stir until coated in sauce. Cook for and additional 5-7 minutes, until heated through and thick. Season with salt and pepper and serve immediately.