Photo: David Loftus
2 tbsp rapeseed or groundnut oil
1 tsp brown mustard seeds
10 curry leaves (fresh if easy to get)
1 medium onion – chopped
2 tomatoes – chopped
1 tsp ground coriander
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp cayenne pepper
400g waxy potatoes – peeled and cut into 2 cm cubes
I tin coconut milk – well shaken
Salt to taste
Pour the oil into a large pan and set over medium heat. When hot, put in the mustard seeds. As soon as the seeds begin to pop add the curry leaves and onion. Lower the heat and fry the onion for about 5 minutes, or until it has softened but not browned.
Add the tomato, ground coriander, cayenne pepper, turmeric and garam masala. Stir for 1 minute. Add the potatoes and stir for another 5 minutes. Now pour in the coconut milk Bring up the heat, cover and then cook gently for 15-20 minutes, or until the potatoes are tender.
Adapted from “Fresh Flavours of India” by Das Screedharan (founder of “Rasa” restaurants)