Instructions: Skin potatoes and rinse. Drain. Cut into pieces. Then soak in hot oil and fry until slightly brown. Take out. Heat 2 tbsp oil and saute shallot slices and curry powder. Add in potato, sprinkle with wine. Add in seasonings, bring to boill. Turn to med-low heat and braise until ingredients are tendeer and sauce thickens. Add in coconut juice and green raisins. Stir well. Dish up. Sprinkle with minced parsley and serve.

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