Name: Curried egg and potato salad
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: oil for frying; 1.00 onion large, chopped; 2.00 garlic cloves, crushed; 7.00 ml curry powder mild; 5.00 ml curry powder strong; 2.00 ml garam masala; 1.00 ml cumin ground; 1.00 ml coriander ground; ginger ground; cinnamon stick; 125.00 ml stock chicken; jam apricot; 12.00 potatoes medium; 8.00 eggs hard-boiled, wedges; 250.00 ml yoghurt plain; 65.00 ml mayonnaise; sea salt and freshly ground black pepper; fresh coriander handful

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Ingredients (18)

	oil — for frying
1.00	onion — large, chopped
2.00	garlic — cloves, crushed
7.00 ml	curry powder — mild
5.00 ml	curry powder — strong
2.00 ml	garam masala
1.00 ml	cumin — ground
1.00 ml	coriander — ground
	ginger — ground
	cinnamon — stick
125.00 ml	stock — chicken
	jam — apricot
12.00	potatoes — medium
8.00	eggs — hard-boiled, wedges

DRESSING

250.00 ml	yoghurt — plain
65.00 ml	mayonnaise
	sea salt and freshly ground black pepper
	fresh coriander — handful

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Method:

Heat about 20 ml oil in a pan and sauté the onion and garlic over medium heat until tender and glossy.
Add the spices and cinnamon stick and stir-fry for another minute.
Add the stock and stir in the apricot jam. Stir until the jam has melted and bring to the boil.
Reduce the temperature, cover and simmer the sauce slowly for 15 minutes until slightly reduced and thickened. Pour into a mixing bowl and cool slightly.
Boil the potatoes in lightly salted water until cooked and drain. Skin while the potatoes are still hot and cut into uniform pieces. Add the egg wedges, reserving a few.
Blend the yoghurt and mayonnaise with the curry sauce and season with salt, black pepper and apricot jam to make a sweeter dressing. Pour three-quarters of the salad dressing over the potato slices and mix lightly. Chop the dhania leaves if using and stir into the salad. Spoon the salad into serving bowls, top with the remaining egg wedges and finish with a scoop of the curry dressing.
Garnish with extra dhania or lemon leaves.
Serves 8.