If there is Chilli Aloo or even Mysore Bonda, there must be Dum Aloo right? Or maybe I must also include our Malaysian Spicy Potato Ikan Bilis? Most probably. But this Dum Aloo. No. no. Not the standardized kinda. Its actually the Malaysian version to a Dum Aloo. Why? Potatoes (Aloo Gobi) stir fried alongside lemongrass and chilli paste, dried shrimps, tomato and of course, we need shallots and curry leaves. A winning Malaysian cooking formula right? For a vegetarian version, do the right thing. Omit dried shrimps.
3 medium size potatoes - simmer till soft and cut into medium size pieces with the skin on
3 tbsp dried shrimps - soak in water for 10 mins, thereafter drain off water (omit for a vegetarian version)
I medium size tomato - slice thinly
4 shallots - slice thinly
2 sprigs curry leaves
4 tbsp oil
Salt for taste
To blend/ground (chilli paste)
4 red chillies
When oil is heated, fry dried prawns till crispy.
Remove and keep aside.
In the same oil, saute shallots.
Add chilli paste and tomato.
Cook till oil splits and for a thick mushy paste.
Add potatoes and curry leaves.
Keep stirring until gravy dries up.
Add fried prawns and season with salt (use sparingly)
Give a couple of stirs and dish out.