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Ingredients
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Quantity
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Potatoes
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1 pound
(boiled in water with their skin on just soft, then left to get cold)
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Onion
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1medium
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Vegetable oil
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3 tbsp
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Garlic crushed
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1 clove
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Cumin seeds
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½ tsp
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Black mustard seeds
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½ tsp
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Green chillies
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6 to 10 (deseeded, coarsely sliced)
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Ground ginger
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½ tsp
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Turmeric
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½ tsp
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Hot chilli powder
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¼ tsp
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Ground coriander seeds
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1 tsp
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Salt
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to taste
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This is a dry, fried curry made with potatoes, onions and green
chilli. You need to remember to cook the potatoes well in advance and let them
get cold. From then on the dish is pretty easy. As usual, you can have the
chilli heat as high as you like by adding the seeds or more chilli or more chilli
powder. I like this curry very hot and I just add lots of chilli flesh which also
gives the curry a lovely colour.
Remove the skins from the potatoes and cut into approximately
1" dice (i.e. quite large). Cut the onion in half down through the growing
tip to the root end. Cut each half into 1/8" thick slices. Heat the oil in
a large pan over a high heat. Add the onion slices, cumin and mustard seeds and
stir for a few minutes. Add the crushed garlic and chilli, stir and fry for a
minute then turn the heat down to low. Add the ginger, turmeric, chilli powder
and coriander and cook for 10 minutes. Add the diced potatoes and salt. Mix
gently until the potato pieces are covered in oil and spices. Cook on a low
heat for another 15 minutes stirring very gently (so as not to break up the
potatoes) from time to time. Serve garnished with more sliced green chilli.
