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Throw collectively the phrases social gathering and meals, and it’s like travelling again to the Eighties, when, as a household, we partied arduous. The important thing with the meals was to have a couple of huge issues that might be made in batches and prematurely, leaving you free to play the spoons for buddies and your visitors to assist themselves. In that respect, these potatoes match the temporary completely: they are often eaten sizzling or chilly, scaled up, made earlier, and take to each other with all kinds of different flavours and dishes. Briefly, they’re in your aspect – they wish to social gathering, too.
Potato salad with tamarind, coconut and cashews
You’ll want recent curry leaves right here, for the citrus and smoke notes they carry to the dish. You should purchase them in Asian meals outlets, or get them organized online. Go giant, purchase a giant bunch, strip off the leaves, retailer in a plastic container and freeze till you want them. For those who can’t discover any, simply go away them out – the potato salad received’t be the identical, however it’ll nonetheless be tasty.
Prep 10 min
Cook dinner 30 min
Serves 4-6
1kg child new potatoes, washed
3 tbsp coconut oil
¾ tsp black mustard seeds
1 tsp cumin seeds
10 recent curry leaves
5 giant shallots (300g), peeled, halved and finely sliced
3 garlic cloves, peeled and crushed
2cm piece recent ginger, peeled and grated
2 inexperienced finger chillies, finely chopped
2 giant handfuls (100g) cashew nuts
1¼ tsp wonderful sea salt, or to style
2 tsp tamarind paste
200ml coconut milk
Reduce the potatoes into giant, bite-sized items, put them in a pan of water and convey to a boil. Flip right down to a simmer, prepare dinner for about 10 minutes, or till tender, then drain and put to at least one aspect to chill.
Put the oil in a big frying pan set over a medium warmth and, as soon as it’s sizzling, add the mustard and cumin seeds and curry leaves. When the seeds begin to wriggle and the curry leaves go crisp, add the shallots and prepare dinner, stirring, for about eight minutes, till they begin to brown.
Add the garlic, ginger, chillies and cashews, and prepare dinner, stirring frequently, for an additional two minutes. Add the potatoes in a single layer and the salt, flip up the warmth to excessive and fry for about 5 minutes, stirring as soon as, till the potatoes brown barely.
Stir via the tamarind paste, pour within the coconut milk and go away to prepare dinner, stirring frequently, till all of the coconut milk has evaporated and changed into a sticky glaze. Serve sizzling, at room temperature or chilly as a part of a celebration unfold.
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