|Source||Kate Pugh" |
|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings||3-4|
|Ingredients||1 Onion, halved and thinly-- sliced
125 ml Vegetable stock
3 cl Garlic, chopped
1 1 inch piece of ginger root,-- chopped
2 tb Hot curry powder
25 g Creamed coconut, chopped
2 tb Spicy chutney (eg mango)
1 tb Sugar (omit if chutney is-- very sweet)
350 g Small new potatoes, sliced
125 ml Water
Salt and pepper to taste
|Instructions||Mix the curry powder with just enough water to form a stiff paste. Set aside while you do the onions...
Put the onion in a large pan (NOT non-stick!) with about 1/2 inch of stock. Cover, bring to the boil and boil, covered, for 5 minutes,stirring occasionally and adding a little more stock if needed.
Remove the lid and boil off the liquid, stirring constantly. Let
the bottom of the pan go quite brown then pour in a splash of stock or water and stir and scrape up the brown residue. Boil off the liquid again and repeat, about 3 or 4 times in all until the onions are browned and toasty-smelling. Dont EVER let it go BLACK though!
Now you have browned your onions nicely, add the garlic, ginger and a little more liquid if necessary; and stir and cook for 30 seconds.
Stir in the curry powder mixture, and more liquid if necessary; cook,stirring, for 5 minutes to get the rawness out of the spices. Dont let it get too dry.
Add everything else; bring to the boil, cover and simmer for about 15 minutes, stirring occasionally, until potatoes are done to your liking. Adjust the seasoning with salt and black pepper if required.
|Notes||The yield given is for serving as part of an Indian meal with other dishes. If serving just with rice or bread will serve less
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