Potato and tamarind curry
|500 g||potatoes — peeled and halved|
|60 ml||vegetable oil|
|1||onion — large|
|2||garlic — cloves, finely chopped|
|5||fresh ginger — finely chopped|
|1 tsp||cumin — seeds|
|2 tsp||pnp ground coriander|
|1 tsp||mustard seeds — brown|
|1||cinnamon — stick|
|3 ml||turmeric — ground|
|3 ml||chillies — powder|
|3 ml||fennel — seeds|
|2||tomatoes — large, chopped|
|3 tsp||sugar — syrup|
|1 Tbs||tamarind — paste mixed with a little water|
|180 ml||coconut milk|
|1||salt and freshly ground black pepper|
Boil potatoes until just tender, drain and set aside.
Heat oil in a large saucepan and fry onion until it begins to brown. Add garlic, ginger, herbs, spices and curry leaves and cook for a further 2 minutes.
Add tomatoes, sugar and tamarind paste to pan and simmer over a high heat for 3 minutes, then add 200ml water and simmer for
another 5 minutes.
Toss in potatoes and cook for a further 5 minutes or until most of the liquid has evaporated.
Add coconut milk and simmer until potatoes are tender and sauce has slightly thickened.
Season and serve.