2 c. dried unsweetened coconut
4 c. boiling water
2 tsp. salt
1 bay leaf
5 potatoes
2 tbsp. oil
2 tsp. powdered fenugreek seed
2 to 4 tbsp. minced fresh ginger
1/2 green pepper
2 med. onions
1/4 c. finely chopped coriander leaves

Prepare coconut milk with dried coconut and boiling water as follows. Put coconut in blender -- just enough at a time to cover the blade. Blend until coconut is powdery and a little moist. Remove to a pot and pour boiling water over it. Add salt and bay leaf.

Cut potatoes into 1/2 inch cubs and cook in the coconut milk. While potatoes are cooking, heat oil in a heavy pot. Stir in fenugreek. Slice onions in thin wedges, chop green pepper and add both to oil along with ginger.

When the onions are soft and the potatoes are cooked, combine the 2 and add coriander leaves. There should be enough coconut milk left with the potatoes to provide a little sauce. This curry is neither dry nor very liquid. Serves 6 to 8.