This Monday I decided to go a little native, and do an Indian dish. This curry would technically be perfect for fish, however, it goes really really well with potato as well.
For the curry:
- Coconut milk
- Mustard seeds
- Turmeric powder
- Red chilli powder
- Corriander powder
Start by cutting up the potatoes into small cubes. Place on a baking tray with some oil and salt and let them cook in the oven at 180C for about 10 minutes.
In the meantime, chop the onion fine and slit a chilli in half.
In a pan, heat oil and add the mustard seeds. When they start to splutter, add the onion and chilli. Allow the onion to soften and become translucent on a low flame, and then add some chopped garlic.
Once the garlic has begun to brown, add half a teaspoon of turmeric powder, red chilli powder, and coriander powder. Saute well, allowing the masalas to cook. Do this on a low flame to preventing it from burning.
Pour in the coconut milk and some water and stir.
Your potatoes should be done by this point, take them out of the oven and set aside.
Allow the curry to come to a boil and reduce in quantity. Add the potatoes and stir.
Give it one more boil, add salt to taste and garnish with coriander.
You can serve the curry with some rice, and garnish with coriander.