Devilled potatoes (ala thel dala)

Ingredients

 

6 (1.2 kg) large potatoes, peeled, cut into 3 cm cubes

80 ml (? cup) vegetable oil

1 red onion, thinly sliced

1 long green chilli, thinly sliced

15 curry leaves (see king prawn rougaille recipe note)

1 tsp black mustard seeds

1 garlic clove, crushed

1 tbsp Maldive fish (see egg curry recipe note)

3 tsp dried chilli flakes

1 tsp ground turmeric

1 tomato, finely chopped

 

Instructions

 

Cook potatoes in a pan of boiling water for 10 minutes until almost cooked. Drain. Set aside.

 

Heat oil in a large, heavy-based pan over high heat. Add onion, chilli, curry leaves and mustard seeds, and stir for 2 minutes or until onion starts to soften slightly. Reduce heat to medium, then add garlic, Maldive fish, chilli flakes and turmeric, stirring to combine. Add tomato, season generously with salt, then cook for 2 minutes or until tomato begins to break down. Increase heat to high, add potatoes and cook, stirring, for 10 minutes or until potatoes are cooked and coated in spices; add a little water if the mixture becomes too dry. Serve.

Done