Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

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 chillies

4 cm peeled piece of ginger

1 head of garlic

1 ts salt

250 gram jar tomato paste

 2ts turmic

1 ts cumin seed

2 TB clarified butter

1tb yellow mustard seeds

 The ingredients for Potato Curry


Peel and cut the potatoes into bite size 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 chillies 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 along side a lentil dahl, with some yoghurt on the side or wash it down with a fresh lassi.

IT is very likely that this curry will make a return as part of the vegetarian course at my Curry in a un-Hurry dinner, this year to be held on Saturday 13th of August, if you would like to come along. If not feel free to share the recipe.

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




Copyright @2017 Jacican.com.au  Privacy Policy | Security Policy | Shipping Policy | Terms of Use Accomodation | Sitemap