South Indian Picnic Potatoes with Coconut and Cashews

Makes 4-6 servings

2 pounds baby new potatoes, washed 2 tablespoons coconut oil 1 teaspoon black mustard seeds (substitute yellow or brown mustard seeds if you can’t find black) 1 teaspoon cumin seeds 10 fresh curry leaves (see note) 5 large shallots, diced 1-inch knob of ginger, peeled and grated 3 garlic cloves garlic, crushed 2 green chilies, finely sliced 1 large handful of cashews ¾ teaspoon salt (or to taste) ½ cup coconut milk

Instructions: Place the potatoes in a pan of water and bring to a boil. Simmer for about 10 minutes or until the potatoes are tender.

Drain and leave to one side to cool. When cool enough to handle, halve the biggest potatoes.

In a large frying pan, heat the oil over medium heat and when hot add the mustard seeds, cumin seeds and curry leaves. When the seeds start to wriggle and the curry leaves crisp, add the shallots and cook until they turn golden, then add the ginger, garlic, chilies and cashews.

Cook the mixture for another 2 minutes, then add the potatoes and salt. Turn up the heat to high and fry the potatoes for a few minutes until they brown slightly, then add the coconut milk and keep stirring until the coconut milk evaporates to a form a sticky glaze.

Can be eaten hot or cold.

Note: Coconut, shallots and curry leaves are the leading ingredients of South Indian food, and together they make a great team. But if you can’t find any curry leaves, just leave them out.