Bombay Potatoes

tried out on the local crew while working in India - they loved them and I even had to do them for a few of their famillies. Fun times.

• waxy potatoes

• cooking oil

• onion, chopped - Indians prefer to use red onions in everything as they say they are healthier for you but white are OK

• ground coriander - probably a few good spoonfuls depending on quantity of potatoes you use

• cumin seeds - couple of spoonfuls

• green chillies, sliced/chopped

• cooking/table salt - good amount

• spring onions, sliced

• fresh or dry coriander (parsley can be used if you want)

1. peel the potatoes and chop into bite size pieces

2. boil the potatoes in salted water until just cooked and still slightly firm

3. drain the potatoes and leave in the colander/sieve until dry

4. in a wok/shallow pan heat the oil

5. gently fry the onion until taking on colour and almost cooked

6. add the ground coriander, cumin seeds and chillies and fry off for 2 - 3 minutes - you may need more oil at this point as you do not want it powdery but not too much as you don’t want a paste

7. turn up the heat

8. add the potatoes, spring onions, coriander (parsley) and salt

9. you may need to add more oil at this point as you want to crisp up everything - Mrs Awkward says these crusty bits are the best bit

10. stir well taking care not to break up the potatoes until well covered and coated in the powder mix

11. as a crust forms turn over the potatoes gently

12. cook and turn until crusty/crispy with some burnt bits and potatoes are fully cooked through

13. serve with your favourite curry instead of (or as well as if you are greedy like me with no self-control) rice

They also freeze really well so make extra while potatoes, chillies etc are cheap and just heat up in a frying pan/wok when needed - can even be done from half defrosted if careful.