Leeks are like eggs I find. Oftentimes required in recipes only in part. “Use white part only” is a phrase that I hear a lot more than “Use green part only”. What happens to all those spare green parts then? I usually chop them off, pop them in a bag and watch them sit in my fridge for a few days before I think to myself….MUST DO SOMETHING ABOUT THOSE LEEKS!
The green bits are fabulous in a lankan style friend rice, or even as a simple garnish, here I’ve updated the friend potato recipe to include leeks and make like a little fancier. I personally love the green parts, a subtle oniony flavour that becomes sweet when cooked.
- I leek green part only
- 2 medium potatoes halved and sliced (1/2 cm pieces)
- 1/2 medium onion slices
- 1 clove garlic
- 1tbsp. chilli flakes
- 1 tsp. turmeric
- 1 tsp. maldive fish (optional)
- curry leaves
- salt to taste
In a medium sized fry pan add your sliced potatoes and cover with water. Simmer for a few minutes until the potatoes are parboiled or just soft. Drain and leave to dry for a few minutes.
In the same frypan add the oil (or ghee if you have it), maldive fish, onions, garlic and curry leaves. Stir fry on medium heat until the onions are soft. Add the turmeric and chilli and give a quick stir.
Add the drained potatoes and coat with the spice mixture. Leave on the heat, stirring often until the potato is cooked through. I usually turn the heat up, right at the end to make sure that the onions and potato get a bit of colour.