1. Cut the potatoes into pieces and fry them in a pot until the skin is a little brown (the potatoes don't have to be fried completely, as long as the skin is a little brown). Don't put a lot of oil, don't put all the potatoes in at once, as long as the potato pieces can soak in the oil, don't add any more. If there are more potatoes and less oil, potatoes will eventually go out of shape. Don't worry, fry slowly bit by bit Housewife, three medium potatoes, fried twice. When frying, a small fire is enough. Finally, before frying, you can fry it with a big fire. The skin is harder and tastes better. After frying, it is best to use oil-absorbing paper to absorb the oil from the potato skin, which can make the stew taste better.

2, put a small amount of butter in the pot, western-style butter is generally used, if not, oil will do. After oiling, pour a box of milk, add half a bowl of water, then add curry and stir well (curry can buy curry blocks or curry powder, melting curry blocks takes a little effort, curry powder is easier).

3. After the soup is boiled, add potato pieces, simmer for 10 minutes, and add sugar and salt.

4. After the curry soup is put away, you can put it in the pot and sprinkle some coriander powder or sesame seeds.