Scalloped Potatoes With Coconut Milk and Chilies

Preparation Preheat the oven to 350°F. Whisk the coconut milk, masala, and salt together in a small bowl. Lightly spray a casserole dish with cooking spray. Drain the potatoes. Cover the bottom of the casserole with a layer of potatoes, and sprinkle a third of the scallions over them. Stir the sauce (the masala tends to sink to the bottom, so a good stir helps to mix everything evenly) and drizzle a third of it over the layer. Repeat the layers of potatoes, scallions, and masala two more times, using up all the ingredients Spread the curry leaves over the top layer. Cover the dish and bake until the potatoes are fork-tender, about 45 minutes. Remove the cover and continue to bake until the potatoes are browned, 10 to 15 minutes. Then serve. From 660 Curries: The Gateway to Indian Cooking © 2008 by Raghavan Iyer. Reprinted with permission by Workman Publishing Company, Inc. Buy the full book from Amazon.

Preparation Preheat the oven to 350°F. Whisk the coconut milk, masala, and salt together in a small bowl. Lightly spray a casserole dish with cooking spray. Drain the potatoes. Cover the bottom of the casserole with a layer of potatoes, and sprinkle a third of the scallions over them. Stir the sauce (the masala tends to sink to the bottom, so a good stir helps to mix everything evenly) and drizzle a third of it over the layer. Repeat the layers of potatoes, scallions, and masala two more times, using up all the ingredients Spread the curry leaves over the top layer. Cover the dish and bake until the potatoes are fork-tender, about 45 minutes. Remove the cover and continue to bake until the potatoes are browned, 10 to 15 minutes. Then serve. From 660 Curries: The Gateway to Indian Cooking © 2008 by Raghavan Iyer. Reprinted with permission by Workman Publishing Company, Inc. Buy the full book from Amazon.