South Indian Fish Curry with Chick Peas

There is an awful lot of flavour in this delicious, warming curry. It isn’t a fierce curry, instead it is enlivened by layers of spicing and moderated by a little sugar. The real star of the show though is the tamarind; it adds a deep, sour tang to the dish which balances the sweetness without smothering it while the addition of a little lime juice at the end gives it an aromatic freshness. Though I love vindaloo, there is much more to a great curry than just a lot of heat.

The sauce is very bold, so it needs an equally bold flavoured fish, mackerel is easy to obtain and delicious.

A note about the use of fresh ginger: most recipes call for the ginger to be peeled but by doing so you are throwing away a lot of flavour. Instead, ensure the skin is clean, chop away any rough bits and the grey-looking wounds from previous cuts, then chop it keeping the rest of the skin on. You will only know it is there because of the flavour that it brings with it.

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RECIPE – feeds 2

1 tbsp rapeseed oil

1 medium onion, peeled, halved and sliced

1 tsp turmeric

1 tsp black mustard seeds

1/2 tsp cumin seeds

1/4 tsp ground fenugreek

1/2 tsp chilli flakes

a large knob of ginger, trimmed but not peeled, finely chopped

2 garlic cloves, peeled and crushed

1 tin of chopped tomatoes, and 1 tin of water

1 tin of chickpeas

1 fish stock cube

2 tsp tamarind concentrate

1 tsp caster sugar

350g mackerel fillets

lime juice to taste

fresh coriander, stalks and leaves separated, chopped


METHOD

Heat the oil in a large pan, add the onion and sweat under a cartouche for ten minutes or so until softened but not coloured.

*Tip: Sweating vegetables under a piece of parchment is known as using a cartouche. It is a way of cooking that simultaneously sweats and steams the vegetables, extracting maximum flavour in minimum time.

Cut a square of baking parchment that is slightly larger than the surface area of your pan, push it down so it sits on top of your sweating vegetables and then tuck the sides down so the vegetables are completely covered. Keep the heat low and after a few minutes check to see that nothing is catching on the bottom of the pan, then re-cover and continue to sweat them until they are as soft as you need them to be and the aroma is filling your kitchen.

Add the turmeric, black mustard seeds, cumin seeds, ground fenugreek, chilli flakes, ginger and garlic, stir-fry for 30 seconds then pour in the tomatoes, refill the tin with water and pour that in as well, add the chickpeas and crumble the fish stock cube into the sauce. Simmer gently for 20 minutes.

Now add the chopped coriander stalks – never throw the stalks away, again they are full of flavour that you would otherwise lose – stir in the tamarind concentrate and sugar and adjust the balance of the two by adding a little more of either until it is as you like it. Season very carefully with salt and a little ground black pepper.

At this point you can leave the sauce to sit and infuse for a few hours, or overnight. It’s an old cliche that curries taste better the day after, but it’s true. It’s almost as good if you carry straight on though…

With the sauce at a gentle simmer, cut your fish into large chunks and gently push them into the sauce so they are just submerged. Poach gently for around 8 minutes (the exact time will depend on the thickness of your fillets).

Adjust the seasoning if necessary, add a couple of dashes of lime juice (fresh is always best) and garnish with the chopped coriander leaves.

The population seems to divide equally between those who love coriander and those who think it tastes like soap. Personally I love it and use it in huge quantities – in the picture above I have used only a little, but when it went on the table you couldn’t see the sauce for the coriander. It’s best to be aware that some people might not like it before you use it!

This goes very well with steamed or plain boiled basmati rice, and carrot and ginger salad.

Thai Green Prawn Curry with Indian Baby Aubergine

We have lately become addicted to Thai green curry, the creamy, spicy sauce is very vibrant and when mixed with plain steamed or boiled rice makes the most deliciously moreish meal. We could quite happily just knock up a batch of the sauce, pair it with a bowl of rice and tuck in.

With such a promising beginning you can only make it even better by adding more flavours and textures. Flicking through another of my favourite books, ‘Rosa’s Thai Cafe’ by Saiphin Moore, I spotted a green chicken curry that uses pea and Thai aubergines. Interesting.

I have only slightly tweaked Saiphin’s recipe, so credit where it is due. Raw, tail-on king prawns are a match made in heaven for green curry, as is chicken, so use whatever you fancy. I swapped the pea and Thai aubergines for Indian (baby) aubergines, purely because they were the only ‘exotic’ variety available when I popped into my nearest international supermarket. They were perfect, and based on that experience I would recommend that you use whatever aubergines you can find, even the regular large Black Magic variety that are ubiquitous in UK supermarkets. Do try and use the smaller, more interesting looking varieties if you can though, just because they look more interesting. After all, the first bite is always with the eye.

You can have this on the table within 15 minutes from heating the oil, that’s quicker than a takeaway, with much more flavour.

Please, please, please make up your own Thai green curry paste. It is infinitely superior to anything you can buy ready-made in a jar. It freezes well so make up a large batch and put some aside for when you make this again, which you will…

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RECIPE – feeds 2 

1 tbsp vegetable oil

3 tbsp Thai green curry paste

1 400ml tin of coconut milk

1 tbsp of palm sugar or jaggery

2 tbsp fish sauce (nam pla)

3 kaffir lime leaves, fresh or dried, shredded

300g raw, tail-on king prawns or 300g skinless chicken breast in bite-size pieces

100g Indian (baby) aubergines, cut in half

100g cooked bamboo shoots, cut into bite-size pieces

a handful of Thai or regular basil, leaves only, shredded

a couple of sprigs of basil to garnish

2 long red chillies, sliced thinly lengthwise to garnish


METHOD

Heat the oil in a large pan over a high heat and add the green curry paste. Stir-fry for ten seconds or so until it is fragrant, then reduce the heat to medium and add half the coconut milk. Cook for a couple of minutes until the curry paste splits and the oil becomes visible.

Now add the remaining coconut milk, palm sugar, fish sauce and lime leaves. Season carefully, bearing in mind that the fish sauce brings saltiness.

At this point you can remove the sauce from the heat and allow to sit and infuse for a few hours if you wish, this will deepen the flavours. Otherwise, add the aubergines and bamboo shoots and cook for 5-7 minutes until the aubergines are tender. If you are using chicken then add this with the aubergines.

If using the prawns, add them just before serving, along with the shredded basil leaves and cook very gently for a few minutes until the prawns are just pink.

Ladle into serving bowls, garnish with the thinly sliced red pepper and a sprig of basil each, and serve alongside bowls of steamed or boiled rice.

Thai Prawn Green Curry

The Thais are generally a slender people, I have to wonder how they do it. I just wanted to continue eating this incredible Thai prawn green curry until I burst. The silky sauce is so full of flavours, each of them entirely distinct from one another, and yet it takes so little time to make. I could have made another batch of this within about 20 minutes; believe me, I was very tempted.

To experience this at its best please make your own Thai green curry paste if you can. It doesn’t take long but the difference in the depth of flavour compared to a shop-bought jar of paste is indescribable.

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RECIPE – serves 4

1 fresh lemon grass stalk

1 1/2 tbsp sunflower oil

2 tbsp Thai green curry paste

4 kaffir lime leaves, shredded (or the finely grated zest of 2 limes)

2 tbsp fish sauce (nam pla)

2 tsp caster sugar

1 400ml tin of coconut milk

500g raw king prawns, peeled but tails on

200g fine green beans, cut into 2cm lengths

a small handful of fresh Thai basil leaves, or ordinary basil leaves, shredded


METHOD

Peel off the tough outer layers of the lemon grass, trim the root end then slice the tender whitish centre finely.

Heat a wok or large frying pan until it is hot, then add the sunflower oil. Now add the green curry paste and stir fry for a couple of minutes.

Add the lemongrass, kaffir lime leaves (or lime zest) fish sauce, caster sugar and coconut milk. Reduce the heat and simmer for around 5 minutes.

At this point, if you wish, you can turn off the heat and allow the sauce to sit so the flavours can develop for a few hours. If you have the time then it is well worth doing.

When you are ready to serve, add the prawns and fine green beans and cook gently for around 4 minutes, stirring occasionally until they are just pink on both sides. Take off the heat, add the basil leaves and stir thoroughly.

Serve alongside plain steamed or boiled rice. Beware: this is seriously addictive!

Thai Green Curry Paste

The difference between home-made curry paste and a shop-bought jar is – literally – the difference between night and day. The flavours in home-made are more intense, more bright and just more interesting.

This freezes really well and will last 3 months in a freezer or up to 3 weeks in a fridge, so you can make a double quantity to save time in the future.


RECIPE – makes roughly enough for 8 people

6 medium green chillies, de-seeded and roughly chopped

2 banana shallots, peeled and roughly chopped

a large 2 inch knob of fresh ginger

2 garlic cloves, peeled and crushed

a small bunch of fresh coriander, stalks and roots attached

2 fresh lemongrass stalks, peeled and finely chopped

1 lime, zest finely grated and juice

8 kaffir lime leaves, shredded

1 inch of fresh galangal, or 1 tbsp of jarred

1 tbsp coriander seeds, crushed in a mortar and pestle

1 tsp ground cumin

1 tsp black peppercorns, crushed in a mortar and pestle

2 tsp Thai fish sauce (nam pla)

3 tbsp vegetable oil


METHOD

Place all of the ingredients in a food processor and blitz to a smooth paste. Use immediately or store in a jar in the fridge for up to 3 weeks or freeze for up to 3 months.

Hyderabadi Fish with a Sesame Sauce (Macchi Ka Salan)

The majority of curries use tomatoes as the basis for the sauce, this one is very different in that it uses toasted sesame seeds as its main ingredient, and is thickened with onions and peanut butter. The result is as fabulous as it is interesting: an almost-bitter nutty undertone overlaid by the almost-sweetness of the dessicated coconut, tempered by the sour edge of the tamarind.

I didn’t know what to expect when I first made it, but I was converted after one mouthful, and by the time I had finished it I was completely in love with it. You can use salmon or any white fish – cod, hake, pollock, haddock, or monkfish is a particular treat – and if you use a mix of fish it is even better.

This is a sauce that is best made early and allowed to sit for a few hours, or even overnight. Like all curries, the ingredients list looks daunting but this is actually a quick and easy dish to make.

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RECIPE – for 4 people

Paste 1:

2 tsp cayenne pepper

1/2 tsp turmeric

2 tbsp dessicated coconut

4 tsp ground coriander

Paste 2:

2 tbsp chunky peanut butter

5 cm fresh ginger, not peeled, finely chopped

2 garlic cloves, peeled and crushed

3 tbsp tamarind paste

1 tsp salt

For the sauce:

115g sesame seeds

ground nut oil

2 medium onions, peeled, halved and finely sliced

1 tsp brown mustard seeds

1 tsp cumin seeds

12 curry leaves

4 salmon or white fish fillets or loins, or a mix


METHOD

Combine the paste 1 ingredients in a bowl. Lightly toast the sesame seeds in a large pan that is NOT non-stick. When toasted, remove from the heat and add the paste 1 ingredients. The pan will still be very hot, so just agitate the ingredients for a minute or so off the heat, then pour everything back into the bowl and allow to cool. When cool, use a coffee grinder or mortar and pestle to grind it in to a smooth paste. This will probably have to be done in two batches, and because the sesame seeds are oily it will grind into something more like a paste rather than a powder. Set aside.

Pour ground nut oil into a large pan to a depth of 3mm, get it very hot but not smoking then add the onions and stir-fry for around ten minutes until they are brown and crisp. Remove the onions with a slotted spoon and drain them on kitchen paper; retain the remaining oil for use later.

Put the paste 2 ingredients in a blender, together with the onions and 250 ml of hot water and blend to a thick puree. Add the paste 1 ingredients that you toasted and ground earlier, together with a further 250 ml of hot water. Blend again, check the seasoning and the balance of sourness, adding more tamarind paste if you feel it needs it.

Heat the oil that was set aside earlier, add the mustard and cumin seeds, and when they start to pop add the curry leaves and cook for 15 seconds, then add the blended sauce. Pour another 250ml of hot water into the now-empty blender and swirl it around to wash out the sauce that is left behind, pour into the pan with the rest and bring to the boil before setting it to a gentle simmer.

If you will be leaving the sauce to sit and develop then at this point you can allow the sauce to cool until needed.

Lightly season the fish you will be using, you can leave the fish as whole fillets or cut it into 2 cm wide chunks, whichever you prefer. When ready to cook, gently push the fish into the simmering sauce so that it is just submerged and poach it for 5-7 minutes until it is just cooked.

Serve alongside plain rice and garnish it with fresh coriander. Madhur Jaffrey advises that this is also excellent served with new potatoes and lightly sauteed brocolli, garnished with chopped flat-leaf parsley. Who am I to argue?

Naan Bread

For an amateur cook, there are some almost impossible holy grails to chase when it comes to making curries:

  • getting a curry to taste just like it does in the restaurant
  • making the perfect naan
  • making the perfect Bombay aloo

When I finally came up with the recipe and method for making a great naan I almost did backflips in the kitchen. Okay, maybe not, but I was very pleased indeed; I must have tried 20 different recipes before coming up with the final refinements.

This is probably as close to perfection as I’m likely to come in my kitchen, short of digging a great big pit in my garden and sinking a tandoor into it. Those who have tasted it say that it is every bit as good as the one that we have in our local Indian restaurant, and theirs is very good indeed.

This recipe makes 6 naan, around 9 inches in diameter. It is hard to cut this recipe down for smaller quantities while still retaining its balance, but once it has risen you can divide the dough and freeze what you don’t want to use. It comes back to life very well and will last up to a month with no ill effects in a freezer.

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RECIPE – makes 6

3/4 tsp dried yeast

3 tsp caster sugar

130 ml tepid water

300g ’00’ flour

1 tsp salt

4 tbsp melted butter (or ghee)

4 tbsp natural yoghurt

To serve:

nigella seeds

chopped fresh coriander leaves


METHOD

Mix the yeast and half the sugar in 4 tbsp of the water and set aside for 10 minutes.

Stir all the dry ingredients together in a large bowl, make a well in the centre and add the liquids, including the yeast and sugar mixture you made earlier. Using a fork, bring the ingredients together into a sticky dough.

Turn out onto a lightly floured work surface and knead for 7 minutes. Lightly oil a large bowl, using a teaspoon of vegetable oil; work the dough into a ball and place into the bowl. Cover with a damp tea towel or cling film, set aside for at least two hours.

Heat your oven to its hottest setting and put a large baking tray in the oven to heat up. Allow enough time for your oven to get as hot as it possibly can. At full blast on the hottest fan setting my oven will reach around 270C.

After two hours the dough will have risen to a silky, pillowy texture. Turn out from the bowl onto a lightly floured surface; using your fingers push all the air out from the dough, divide into six and roll each segment into a rough circle (or the more traditional teardrop shape of a naan). If using nigella seeds as a topping, scatter them lightly over the top and gently push them in. Brush the top of each naan with a little melted butter or ghee.

When ready to cook, take the hot baking tray out of the oven and close the oven door. Quickly but carefully lay one naan on the hot baking tray, then put it back into the hottest part of your oven.

Tip: So often I see people heat their oven then leave the door open while they do something else, they end up with a cooler oven and a hotter kitchen.

Especially when using the fan setting, the hottest part is not necessarily the top of the oven – using an oven thermometer you can quickly discover the temperature differences between the various areas of your oven. It’s good to know, especially when baking cakes, because there can be a 20 degree Celsius difference between the hottest and coolest areas of your oven, front to back as well as top to bottom.

Cook the naan for around 3 minutes until the remaining air pockets have bubbled up, it is golden brown and starting to go dark brown in places – as you can see in the picture above.

Brush with a little more melted butter or ghee, and scatter with chopped coriander leaves if you are using them. You can make a garlic naan by infusing your melted butter with a crushed garlic clove.

Cod Loin with a Fragrant Curry Sauce

This is a very simple curry that packs a huge punch of flavour. The spicing is bold but it isn’t the kind of curry that will have you bolting for a glass of milk to cool your mouth, instead the spices emerge as layers of flavour that queue politely for your attention.

As this is the first proper curry dish that I have posted here I wanted to use an amazing general-purpose sauce, to show how simple it can be to get great flavour and also how versatile a good sauce can be. I have used cod loin here but you can use any firm white fish loin or fillet, salmon, prawns, lobster, chicken and even pork. Quorn pieces go very well with this and if you want to make it for a vegan just omit the fish sauce, substitute the ghee for vegetable oil and use firm textured vegetables (e.g. potatoes, carrots, cauliflower) as your key ingredients.

I have specified using curry powder in this recipe – please note that it is my own recipe for curry powder and the recipe below is linked to the recipe for the curry powder. Please, please, please do not use a commercial curry powder in its place, it will be – how can I put this plainly? – crap.

This goes very well with chapatis and coriander rice.

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RECIPE – feeds 2 – 4 people 

One cod loin per person

3 tbsp ghee

1 tsp black mustard seeds

4 bay leaves

4 banana shallots, finely sliced

4 garlic cloves, peeled and crushed

a big knob of fresh ginger, about 25g, not peeled but rough bits cut off, finely chopped

1 green chilli, finely sliced

1 birds-eye chilli, finely sliced (optional, for if you like heat)

1 tbsp curry powder

1 tsp turmeric

1 tin chopped tomatoes

1 tsp fish sauce

1 tin coconut milk

small bunch fresh coriander, leaves and stalks separated, stalks chopped finely


METHOD

Prepare all ingredients, combine the curry powder and turmeric with a little water to make a paste, set aside.

Tip: Adding a little water to dry ground spice powders to make a paste ensures that they don’t burn when added to a hot pan. It also allows the flavours to begin to develop even before you cook with them.

If you are ever adding powdered spices to a very hot oil (e.g. when cooking stir-fry in a wok) then make the paste using vegetable oil rather than water.

In a large pan, melt the ghee over a medium heat then add the mustard seeds and bay leaves, cook for approximately a minute then add the shallots, garlic, ginger and chilli. Cook for a few minutes until soft and aromatic then add the curry powder and turmeric paste. Cook for a minute or so, stirring the paste around to distribute it around and coat the other ingredients, then add the tomatoes, fish sauce and coconut milk. Bring to the boil then simmer for five minutes.

Turn off the heat, make sure your fresh coriander stalks are finely chopped and add them to the sauce; stir them in thoroughly and now let the sauce sit for as long as you possibly can. This sauce gets better with time, so try and make it in the morning or early afternoon for the evening meal. If you can make it the evening before it will be even better.

When ready to eat, gradually heat the sauce up and when it reaches a boil add the cod loins (or other fish) and simmer for 5-8 minutes until it is just cooked – it will continue to cook in the sauce, even off the heat. Scatter chopped fresh coriander leaves over the top and serve.

If using chicken or pork it should be cut into fairly small chunks and added with the tomatoes and coconut milk. By the time it comes to reheat it the meat will have slowly cooked through.

If using vegetables they should also be cut into fairly small chunks and added with the tomatoes and coconut milk. Check the vegetables for firmness before reheating to serve and cook on for as long as necessary to cook to your liking.

If using Quorn, that should also be added with the tomatoes and coconut milk.

 

Coriander Rice

Rice is often viewed as a bland accompaniment to strongly flavoured dishes, but treating it that way does it a huge disservice. Like pasta and potato, rice is an excellent carrier of flavour and a little ingenuity with your rice goes a very long way in turning a good curry into an exceptional meal.

I have a large repertoire of rice side dishes, this is one of the simplest but it still packs a punchy, aromatic flavour.

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RECIPE – feeds 4-6 people 

Basmati rice, cooked and cooled

2 tbsp groundnut oil

1 tsp coriander seeds

2 kaffir lime leaves (dried or fresh), finely shredded

2 tbsp chopped fresh coriander leaves


METHOD

First, weigh out your rice. You will probably know how much rice your family and friends will eat, it varies greatly among people so I have avoided giving a defined quantity. As a rough guide, if you need it, a small mug filled with dry rice will easily feed two people with leftovers at my table, as an accompaniment to other dishes.

Cook your rice, tip into a sieve to drain and leave to cool completely.

Tip: Back in the days when I could only manage to cook a small handful of simple dishes, the one and only thing that I could cook well was rice. In my hands it always had perfect bite coupled with softness, each grain was distinct and separate from its neighbour and there was no hint of stodginess. Then it all went wrong.

I learned that the way I cooked rice was incorrect. I convinced myself that I should be using exact volumes of rice and water, cooking for exact times, sealing pan lids, leaving it to sit for ages, using tea towels as steam absorbers – the more instructions I followed, the more I got away from the simple pleasures of cooking rice simply, the worse my rice got.

My wife was in despair; “you have lost your rice mojo” she told me. Eventually I did the sensible thing and went back to cooking my rice the wrong way, and now it’s perfect again.

In my world, you put your rice in the largest pan you have and cover it in a lot of cold water, at least an inch of water over the level of the rice. Season the water with a very little salt and over a high heat bring the water up toward boiling point. Before it actually boils, turn the heat right down so that the water settles into a very gentle simmer. This will prevent the rice grains from bursting.

The time it takes your rice to cook can differ greatly, so check your rice after 3 or 4 minutes at the simmer and check it every minute thereafter. Your grains should be soft but with a definite firmness to the grain. Overall, your pan of rice should emerge as clean, distinct grains that will be a pleasure to eat.

When almost ready to eat, make your coriander rice at the last minute.

Heat the oil in a saucepan large enough to comfortably hold your rice. When hot but not smoking add the coriander seeds, agitate the pan constantly and when the coriander seeds begin to pop add the shredded kaffir lime leaves. Cook for a minute or two, ensuring that you don’t scorch the seeds or leaves, then add the rice. The pan will be hot so the rice will quickly heat through, stir thoroughly so the kaffir lime leaves and coriander seeds are well distributed, then add the chopped fresh coriander leaves and stir through again until well combined.

Serve alongside any dish where you would normally use plain rice.

Chapatis

A quick and easy way to make a slight dish much more filling, chapatis – an unleavened Asian flatbread – can be on the table 15 minutes or so after weighing out the flour. Traditionally eaten alongside curry, where it is often used as a scoop in place of a fork or spoon, chapatis are also excellent with middle eastern dishes and make delicious vegan wraps.

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RECIPE – makes 4, will feed 2 people as a side dish

125g wholemeal bread flour

1/2 tsp fine sea salt

85ml water


METHOD

Weigh the flour into a bowl, add the salt, make a well in the centre and add the water. Using your fingers in a claw-like grip, pull the flour into the water, pulling and kneading with your fingers to get everything off the sides and bottom of the bowl. The dough should start off sticky but quickly become stiff and silky. At this point take it from the bowl to a lightly floured work surface and knead it for 7-10 minutes.

Heat a skillet, or large dry frying pan, until very hot. While it heats up, divide the dough into 4 equal pieces and roll them out into a rough round shape, adding small amounts of flour to prevent sticking as you roll. The chapatis need to be thin, thinner than a penny piece. If you have trouble rolling them out thinly, cut two squares of baking parchment, dust them with flour and roll the dough out between them.

To cook, lay the rolled chapati in the hot skillet and cook on each side for a minute or so. They should scorch and even burn a little; that’s fine, that’s where a lot of the flavour comes from.

Repeat until all four chapatis are cooked, the ones made previously can be kept warm in a low oven under a tea towel.

This recipe is easily scaled up to feed four or more people, just scale all the ingredient quantities up in equal ratios.

Bombay Potatoes

For an amateur cook, there are some seemingly unattainable holy grails when it comes to making curries:

  • getting a curry to taste just like it does in the restaurant
  • making the perfect naan
  • making the perfect Bombay aloo

I wouldn’t go so far as to say this is the perfect Bombay potatoes recipe, but it’s the best refinement yet of a great many that I have tried, and it’s as close to perfection as I’m likely to come. Those who have tasted it prefer it to the one that we have in our local Indian restaurant, and theirs is very good indeed.

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RECIPE – feeds 4-6 people depending on what you have with it

3 large potatoes, peeled and halved

a knob of ginger as big as both of your thumbs, finely chopped

3 garlic cloves, peeled and crushed

2 large tomatoes, one quartered the other cut into thin wedges

3 tbsp ghee

1 tsp cumin seeds

1 tsp brown mustard seeds

1 large onion, roughly chopped

1 tsp ground turmeric

2 tsp ground coriander

1 tsp ground cumin

1 tsp garam masala

1 tsp hot chilli powder

1 tsp nigella seeds

a small handful of coriander leaves, roughly chopped


METHOD

In a large pan of slightly salted water, boil the potatoes until they are just tender. Drain, and when they are cool enough to handle cut them into 2cm cubes. Set aside.

In a mortar and pestle, grind the ginger, garlic and quartered tomato into a smooth paste; set aside.

*Tip: It seems that every time I read a recipe that calls for finely chopped ginger it tells you to peel the ginger first. That is a huge waste of flavour. All I do is cut off any rough and dry bits on the outside and make sure that it is clean, then chop it finely skin ‘n’all.

In a small bowl, add a little water to the ground turmeric, ground coriander, ground cumin, garam masala and hot chilli powder, stir to a paste and set aside.

Heat the ghee in a large frying pan over a moderately high heat, when melted add the cumin seeds and brown mustard seeds. When the cumin seeds start to darken (a minute or so) add the onion, stir thoroughly and cook for a minute longer then add the ground ginger, garlic and tomato mixture, the ground spice paste and a pinch of salt. Gently saute for a minute or two, check the seasoning and correct if necessary.

Add the tomato wedges, and cook for three minutes then add the cubed potatoes and nigella seeds. Cook for a further 3-5 minutes until done to your liking, sprinkle with the coriander leaves and serve.

To make it vegan, simply use vegetable oil in place of the ghee.