We had a Marks and Spencer curry book many years ago and this was my favourite recipe in the book. Imagine my disappointment when I couldn't find the book any more - heaven only knows where it went, but it is no longer with us! I found the recipe online - of course! I'm saving it here so it won't get lots again...
Ingredients
Ingredients
4 large potatoes
cooking oil
1 tsp ground cumin
½ tsp mustard seeds
5 curry leaves or bay leaves
2 cloves garlic
½ tsp turmeric powder
2 fresh green chillies
Salt to taste
Chopped coriander
Method
cooking oil
1 tsp ground cumin
½ tsp mustard seeds
5 curry leaves or bay leaves
2 cloves garlic
½ tsp turmeric powder
2 fresh green chillies
Salt to taste
Chopped coriander
Method
Peel the potatoes and cut them into small cubes. Parboil for 5 mins until they began to soften.
Drain and put aside.
Heat the oil in pan and add the cumin, mustard seeds, curry leaves or bay
leaves. Do this with the kitchen fan on full as frying mustard seeds release a pungent gas - probably mustard gas at a guess, very unpleasant.
Cook the seeds for about 2mins. Mix in chopped garlic and chopped green
chilli then brown. Add the potatoes, salt, turmeric and water and stir
to coat the potatoes with the spices. Cook or steam until potatoes are
fully cooked. Serve with chopped fresh coriander.
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