The perfect side dish for your lovely home made curry, quick, easy and will take your curry up a level.
Cook time 30-40 mins.
2 large maris piper potatoes, peeled and cut into chips/wedges (if you are running short on time you can use any frozen non coated chips)
3 tbsp olive oil
1 large garlic clove crushed
1/2 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp crushed cayenne pepper
1tsp mustard seeds
2 tbsp of tomato puree
100ml water
Salt to taste, I use about 2tsp in the whole dish including seasoning the potatoes
2tbsp fresh chopped coriander
1 lime wedge
Pre heat oven to 170c
Toss the cut and peeled potatoes in 1.5tbsp of olive oil, spread on a baking tray and sprinkle with salt, cook in the oven until tender and just crisping at the edges, keep an eye on them to make sure they are cooking evenly, adjust oven if needed
Meanwhile, heat the remaining olive oil in a pan over a medium heat, add all of the spices and 1tsp of salt, cook off for about 3 mins.
Add garlic, being careful not to burn it, you can add a splash of water to help cook it evenly.
Add tomato puree and cook for 1 min then add your water, reduce this down until it has a nice consistency to cover, not drench, the fries, add more water if need.
Once the chips are lovely and golden carefully take them out then oven, allow to cool slightly and then toss them in a bowl with your sauce.
Garnish with fresh coriander and a squeeze of lime to freshen them up.
