South Indian Potato Curry
Introduction
A southern potato curry from the Chennai region, this would be served there with rice. In the north, though, it would be accompanied by a flatbread. Dal and vegetables should be added to the meal
Ingredients
| 3 tbsp | olive or rapeseed oil |
| 1 tsp | whole brown mustard seeds |
| ½ tsp | skinned urad dal or yellow split peas |
| 2 | whole dried, hot red chillies |
| 15-20 | fresh curry leaves or 10 fresh basil leaves, torn |
| ½ | medium onion, peeled and chopped |
| 1 | medium tomato, chopped |
| 2 tsp | ground coriander |
| ⅛-¼ tsp | cayenne pepper |
| 1 tsp | garam masala |
| 450g/1lb | waxy potatoes, peeled and cut into 2-cm/¾- inch dice |
| 1 tsp | salt |
| 120ml/4fl oz | coconut milk, from a well-shaken can |
| 4 tbsp | chopped fresh coriander |
Instructions
Pour the oil into a medium pan and set over a medium-high heat. When hot, put in the mustard seeds, urad dal and chillies. As soon as the seeds begin to pop, a matter of seconds, put in the curry leaves and onion. Lower the heat to medium. Stir and fry the onion for about 3 minutes, or until it has softened but not browned.
Add the tomato, ground coriander, cayenne pepper and garam masala. Stir for 1 minute. Add the potatoes and stir another minute. Now put in 250 ml/8 fl oz water and the salt. Bring to the boil. Cover, lower the heat and cook for 15-20 minutes, or until the potatoes are tender.
Finally, add the coconut milk and fresh coriander. Stir and heat through.
