Potatoes with Red Chilies Recipe
 If you like chilies, you'll love these
potatoes! The red chilies add color, flavor and fire to the dish, which is
fragranced with warming spices. After draining the cooked potatoes, cover
with some kitchen paper and put on the lid. The paper will absorb the
steam and leave the potatoes dry.
Ingredients: (Serves 4)
12-14 small new or salad potatoes, halved
30 ml/2 tablespoons vegetable oil
2.5 ml/0.5 teaspoon crushed dried red
chilies
2.5 ml/0.5 teaspoon white cumin seeds
2.5 ml/0.5 teaspoon fennel seeds
2.5 ml/0.5 teaspoon crushed coriander seeds
5 ml/1 teaspoon salt
1 onion, sliced
1-4 fresh red chilies, chopped
45 ml/3 tablespoons chopped fresh coriander
(cilantro)
Method:
Bring a pan of lightly salted water to the
boil and cook the potatoes for about 15 minutes until tender but still
firm. Remove from the heat and drain off the water. Set aside until
needed.
Heat the oil in a deep frying pan and add
the crushed chilies, cumin, fennel and coriander seeds. Sprinkle the salt
over and fry, stirring continuously, for 30-40 seconds.
Add the sliced onion and fry until golden
brown. Tip in the dry potatoes, add the chopped red chilies and 15 ml/1
tablespoon of the chopped coriander and stir well. Reduce the heat to very
low, then cover and cook for 5-7 minutes. Serve the potatoes hot, on a
heated dish, garnished with the remaining chopped fresh coriander.
Happy Cooking,
Carol |
