Sweetcorn and Potatoes with Mustard Seeds and Mint
In this dish, the sweet, hot and sour flavours mix to excellent effect.
|3 tbsp||vegetable oil|
|½ tsp||black mustard seeds|
|¼ tsp||cumin seeds|
|1||garlic clove, finely chopped|
|4 tbsp||very finely chopped fresh coriander|
|3 tbsp||very finely chopped fresh mint|
|1||fresh hot green chilli, finely chopped|
|Sweetcorn kernels measured to the 450ml (15fl oz) level in a measuring jug|
|85ml (3fl oz)||tinned coconut milk, well stirred, or water|
|¼ tsp||cayenne pepper, or to taste|
|1 tbsp||lemon juice|
|Freshly ground black pepper|
|2 tsp||ground, roasted cumin seeds|
First, boil the potatoes and, once they are cool enough to handle, cut them into 5mm (¼in) dice. Put the diced potatoes into a bowl and set them aside. Chop the tomatoes into 5mm (¼in) dice and put them into a bowl until needed.
Put the oil in a large non-stick frying pan and set over medium–high heat.When the oil is hot, put in the mustard seeds and cumin seeds. As soon as the mustard seeds begin to pop – this takes just a few seconds – put in the garlic and potatoes and stir-fry until the potatoes are lightly browned.
Add the diced tomatoes, coriander, mint and green chilli. Stir-fry for 1–2 minutes. Stir in the sweetcorn, add the coconut milk or water, salt, cayenne and lemon juice and bring to a simmer. Cover, reduce the heat to low and cook for 3–4 minutes or until the sweetcorn is cooked.
Uncover the pan, add some black pepper and the ground, roasted cumin seeds. Stir to mix and taste for the balance of seasonings.