Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2
tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1
teaspoonful of curry-powder and 1 cup of milk, salt and cayenne pepper
to taste. Let boil up. Add the sliced potatoes and a sprig of parsley
chopped. Let simmer a few minutes and serve hot.
Madras Potato Curry
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