SIMPLE CURRY CHIP
Serves 4 6
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11/2 lb (700 g) waxy-variety potatoes
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1 oz (25 g) each ground coriander,
turmeric, ground ginger and fenugreek seed
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1 large onion, finely chopped
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1 tsp each salt and chilli powder
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8 oz (225 g) fresh tomatoes
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8 cloves garlic
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ghee and oil for frying
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Saute the fenugreek seed in the ghee and
add the onion.
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When the onion is limp add the salt and
all the spices, cook for a minute while you quarter the tomatoes and
mash the garlic.
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Add these to the pan, cook for a couple
of minutes and then stir in the yoghurt and a little water.
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Take off the heat and cook the chips.
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Drain and add the chips to the yoghurt
mixture, simmer gently for 10 minutes and add a little more water if it
gets too dry.
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