- 1kg new potatoes, washed
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 10 curry leaves
- 5 big banana shallots, finely sliced
- 3cm ginger, peeled and grated
- 3 cloves of garlic, crushed
- 100ml coconut milk
Place the potatoes in a pan of water and bring to the boil. Simmer for around 10 mins or until the potatoes are tender. Drain and leave to one side to cool. When cool enough to handle, halve the potatoes.
In a large frying pan, heat the oil over a medium to high heat and when hot add the mustard seeds, cumin seeds and curry leaves. When the seeds start to wriggle add the shallots and cook until they turn golden then add the garlic and ginger. Cook for another 3 mins then add the potatoes and ¾ tsp salt. Turn up the heat and fry the potatoes hard for a few minutes until they brown a little. Add the coconut milk and keep folding the mixture until the coconut milk evaporates to a glaze, then take off the heat.
Image: John Holdship