mitzireddy

Coconut seems to be the in the spotlight currently –getting Bob Skinstad in hot water in Saturday’s game between Sharks and New Zealand’s Chiefs. Pinkpolkadot’s  Friday food quiz also asked a question as to how many eyes does a coconut have – and the answer is 3.

Coconut, fresh and desiccated is widely used in the local Durban Indian cuisine where I had grown up but mainly in dessert and sweet baked or fried goodies.

So I was fascinated when I came across recipes using coconut in Indian savoury dishes.  A few years ago I watched Anjum Anand, a chef on the BBC food channel making some mouthwatering Goanese dishes using fresh coconut as an ingredient and this inspired me to make this potato curry.

A plain potato curry is alright but really does nothing for me and I cannot remember the last time I had cooked one and after tasting the Goanese potato curry I am hooked on the taste of the blend of spices in this dish.

The long list of ingredients can be off putting – but it’s definitely worth trying. The potatoes are pre -cooked. Some of the spices are soaked in vinegar and then blended with other ingredients to form a paste. This is then all cooked into a delicious curry with interesting bursts of flavours.

Curried potatoes Goanese style

Ingredients

1 ½ teaspoons cumin seeds

1 ½ Tablespoons white vinegar

1 ½ Tablespoons warm water

1 -2 green chillies, finely chopped

4 medium sized potatoes

1cup fresh coconut grated (can use
desiccated coconut)

10 cashew nuts

1 teaspoon mustard seeds

2 tomatoes, chopped

30 mls cooking oil

1 onion, finely chopped

1 teaspoon garlic paste

1 teaspoon fresh ginger paste

¼ teaspoon tumeric powder

½ – 1 teaspoon chilli powder

1 teaspoon cumin-coriander powder

½ teaspoon freshly ground black pepper

Salt to taste

½ cup warm water

1/2 teaspoon sugar

½ teaspoon chilli flakes ( optional)

Coriander to garnish

1. Soak cumin seeds and chopped green chillies in vinegar and warm water for at least
   10 minutes.
2. Peel and cube the potatoes. Cook the potatoes in boiling water until done. Drain and
   keep aside.
3. Blend the following ingredients in a food processor to a fine paste: vinegar soaked
   cumin chilli, coconut, cashews, mustard seeds and tomatoes. Keep aside.
4. Fry the chopped onions in a pan with the cooking oil on a medium heat until just
   starting to brown.
5. Add ginger, garlic paste and tumeric powder to the pan. Mix and cook for about 2
   seconds.
6. Add the blended coconut and tomato mixture to the pan and mix well.
7. Add the chilli powder, cumin-coriander powder, black pepper and salt. Mix and allow
   this mixture to cook on a low heat until it cooks to a thick paste until the
   oil starts oozing to the surface. (5- 8 minutes).
8. Add the ½ cup warm water to the paste and mix well and cook for about 5 minutes to
   a thick sauce.
9. Add the sugar to the sauce and mix well. Cook for about 2 seconds.

1. Add the cooked potatoes, chilli flakes and garam masala powder. Mix and cover the
   pan and cook for about 10 minutes, adding more water if the mixtures gets too
   dry.
2. Serve garnished with fresh coriander.