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Curry Potatoes

This potato dish goes well with sausages and chops.

ingredients

serves 4 - 6
1 kg (2 lb) large potatoes, peeled and thinly sliced
120 ml (6 tbsp) oil
50 g (2 oz) butter
3 cloves garlic, peeled
2.5 cm (1 in) piece root ginger, peeled and sliced
15 g (3 tsp) mustard seeds
2.5 g (1/2 tsp) turmeric
7.5 g (1 1/2 tsp) chilli powder
7.5 g (1 1/2 tsp) coarse sea salt
freshly ground black pepper
2.5 g (1/2 tsp) ground coriander
7 - 14 g (1 - 2 tbsp) fresh coriander or mint leaves, chopped

method

1. Heat the oil and butter in a large heavy frying pan.

2. Add the garlic and ginger and fry for 2 minutes or until brown. Remove using a slotted spoon.

3. Add the mustard seeds and fry for a couple of minutes. When the seeds being to pop, add the potatoes and carefully stir-fry for 1 minute.

4. Sprinkle with the turmeric, chilli powder, sea salt, pepper and ground coriander.

5. Mix well, then fry the potatoes over medium-high heat, turning frequently, for about 10 minutes, until crisp and golden brown.

6. When the potatoes are ready to serve, stir in the herbs, taste for seasoning and spoon into a warmed serving dish.

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