Fingerling Potato Curry

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Brian Jones

Ingredients
500 g Fingerling Potatoes. Cut in half length ways.
1/2 Tsp Ground Turmeric.
175 g Onion. Peeled and cut into half moon slices about 1cm in width.
3 Plum Tomatoes. Deseeded and cut into 0.5cm strips.
2 Garlic Cloves. Mashed.
30 g Ginger. Grated.
1 Red Chili. Finely sliced.
1/2 Tbsp Cooking Oil. Neutral
1 Tsp Black Onion Seeds.
1 Tsp Black Onion Seeds.
1/2 Tsp Ground Coriander.
1 Tsp Ground Turmeric.
200 ml Coconut milk.
2 Tsp Garam Masala.

Instructions
Bring a pan of salted water to the boil and add the turmeric, then throw in the potatoes and par boil for 10 minutes.
When the potatoes have been parboiled set aside and allow to drain.
Heat enough oil in the bottom of a frying pan to fill to about 1cm and then fry off the potatoes until cooked through and drain and set aside.
Whilst the potatoes are cooking heat some oil in a second pan over a medium heat and add in the black mustard seeds and onion seeds and as soon as they start to pop add in the onions and chili and cook for 5 minutes.
Then add in the garlic, ginger, coriander and turmeric and cook for a further minute before pouring in the coconut milk and garam masala, cooking for a further 2 minutes.
Finally add in the tomato strips and just bring to the same temperature as the dish.

http://www.krumpli.co.uk/fingerling-potato-curry/