Blend of Maldivian Sweet Potato, Young Coconut and Pandan Leaves

SERVING PORTION - 01

FOR FLOATING ISLAND

METHOD

For Kattala Soup

� Peel both the potatoes cut into 2-3 inche dices, heat the coconut oil and saut� Curry leaves, chopped onion, celery and Pandan leaves, add the potatoes in it and saut� well.

� Add the curry powder, mix it well and saute it for 2-3 minutes.

� Add Coconut water and Vegetable stock and boil it for 15-20 minutes.

� Once the potatoes get tender blend it to smooth texture, pass it through a strainer.

� With adding few more stock in it give boil for 5 minutes, add Coconut Milk and seasoning.

For Floating Island

� During boiling the potatoes for soup, take it out 50 grams of it when it is 80% done and make a puree of it.

� Heat a pan and add butter, add potato puree, and seasoned it.

� Add coconut milk to make it smoother.

� With the help of piping bag, pipe it on a soup bowl like Island shapes.

Pour the hot Kattala Soup near the tiny Island of Curried Potatoes, serve hot.