I don’t often use potatoes with a curry, even though they go down so very well. They are filling and often I have a range of other accompaniments to marry with the main course. But I just fancied some spicy hot, zesty potatoes – so I created these for you. Needless to say they were absolutely divine, and went well with this curry, and I am sure will do well with other curries too.
- 2 medium sized potatoes, peeled
- 1 medium onion, chopped
- 1” fresh root ginger, peeled
- 1 fresh red chilli
- 1 clove garlic
- 1 tsp hot curry powder
- 1 tsp coriander seeds
- ½ tsp caraway seeds
- tangerine or orange zest
First cut the onions coarsely, then place them in your food processor with the ginger, chilli and garlic, and process until finely chopped. Peel and cut the potatoes into squares, pour some olive oil into your dish, then smear the processed onion mixture across the bottom of dish. Add the hot curry powder, then roll the potato squares in the mixture and agitate with your fingers. Add some salt, coriander seeds, caraway seeds, and tangerine or orange zest. Drizzle some more oil on top, and place them in a hot oven (around 200 degrees) for just under an hour, but as potatoes vary in cooking time according to the type they are feel free to check them after 45 minutes – the end result you want for them is a crusty texture from the outside, and nice and soft from the inside. This dish is a delicious accompaniment to serve with any of my curries.
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