By the winner of the 'Cook with Antony'
competition, Manju Ram.
Serves 2-4
675g/1.5lb red-skinned potatoes, peeled
4 tbsp sunflower oil
1/2 tsp black mustard seeds
4 pinches chilli powder or 4 dried red chillies
1/2 tsp ground turmeric
salt, to taste Place the potatoes in a pan of
boiling salted water, cover and cook for about 15 minutes until almost tender (or you can
do this in a microwave on high for 4 minutes). Drain the potatoes and set aside until cool
enough to handle, then chop them into halves then into quarters so that they are all about
the same size.
Heat the oil in a pan. To check that the oil is hot enough, add a sprinkling of mustard
seeds. If they pop, the oil is ready so add the remainder of the mustard seeds. Add the
chilli powder or dried red chillies to the pan with the ground turmeric and a good pinch
of salt. Fry for 1 minute, stirring continuously, until well combined and aromatic.
Tip the potatoes into the pan and fry for about 4 minutes until the potatoes are smothered
in seeds and appear to have crispy edges. They should look quite yellow in colour. Reduce
the heat, cover the pan and cook for a further 5 minutes until the potatoes are completely
tender. Serve at once as an accompaniment to a chicken or a meat curry. |
