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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


Back in the Eighties, I remember I once skipping computer class and attended a Home-eco one instead. It must have been "International Day" as we made a potato curry. I remember having to make the curry paste with a lot of ginger, garlic, and fresh tomatoes.

Now skip forward to today and this dish has evolved over the years, becoming more refined, and I would like to share it with you.

A recipe for Potato Curry from Jacican

Recipe Potato Curry


1 kg Potatoes

4 small red chilies

4 cm peeled piece of ginger

1 head of garlic

1 tsp salt

250-gram jar tomato paste

2 tsp turmeric

1 tsp cumin seed

2 TB clarified butter

1 Tb yellow mustard seeds

 The ingredients for Potato Curry


Peel and cut the potatoes into bitesize pieces. Place in a saucepan, cover with water and bring to the boil. Cook until soft, but not coming apart. I use Sebago potatoes, as these are the one Tom, the local potato farmer, grows. Once cooked drain and allow to cool.

Potato cut into bite size pieces  Cooked potato

In the food processor puree, the ginger, garlic, and chilies with the salt and tomato paste to make a fresh curry paste. You may have to adjust the amount of salt, as the tomato paste will contain salt. I make my own tomato paste and it does not contain any salt. Adjust accordingly to your taste.

Curry paste ingredients in the food processor  Pureed curry paste 

Fresh curry paste

Fresh curry paste

Heat the clarified butter in a saucepan, add the curry paste, cumin seeds, turmeric and mustard seeds. You will need to cook off for about 5 minutes. The aromas will really be lifting off the pan.

Add the spices to the curry paste Cook off the curry paste

Add the cooked potatoes and stir to heat through, without breaking up the potato too much.

Add in the potato  Mix the potatoes into the curry


You may want to serve alongside a lentil dahl, with some yogurt on the side or wash it down with a fresh lassi.

Potato Curry served at the Curry in an un-Hurry dinner




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