This is from Rick Steins ” Coast to Coast”. The curried potatoes are only quite mildly spiced and he suggests serving this as a breakfast dish. You could always serve some Tomato Kasundi alongside.
- 500 g waxy main crop potatoes e.g. Desiree peeled and cut into 1 cm pieces
- 4 tbsps sunflower oil
- 1 1/2 tsps black mustard seeds
- 1 tsp cumin seeds
- 1 large onion peeled and finely chopped
- 1 tbsp grated fresh ginger
- a good pinch dried chilli flakes
- 3/4 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 2 green cardamon pods seeds only, lightly crushed
- 225 ml water
- 1 tsp salt
- 2 vine tomatoes skinned and roughly chopped
- 1 tsp lemon juice
- 4 large very fresh free range eggs
- white wine vinegar
- 2 tbsps chopped fresh coriander
- sea salt and black pepper
- Drop the potatoes into a pan of boiling salted water and cook for 5-6 minutes until almost tender. Drain and set aside.
- Heat the oil in a deep frying pan over a medium heat. Add the mustard seeds and cumin seeds and cover with a lid until the popping of the mustard seeds subsides.
- Uncover the pan, add the onion, ginger and dried chilli flakes and cook for 6-7 minutes until soft but not browned.
- Stir in the turmeric, ground cumin and coriander and cardamon seeds and cook for a minute . Add the potatoes, water and salt and leave to simmer gently for 10 minutes until the potatoes are tender and the liquid has reduced.
- Stir in the tomatoes and lemon juice and cook for 2 minutes more. Stir in almost all the coriander then cover and keep warm over a low heat.
- Now poach the eggs. Bring 2 " water to a boil in a wide shallow pan. Add 1 1/2 tsps vinegar and 1/2 tsp salt per 2 litres of water. Reduce the heat so that just a few bubbles are rising from the base of the pan.
- Break in the eggs and leave them to poach gently for 3 minutes. Lift out with a slotted spoon and drain briefly on kitchen paper.
- Spoon the potato curry into the centre of warmed plates and top with a poached egg. Season the eggs with a little salt, scatter over the remaining coriander and serve.
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