Turmeric and ginger fried potatoes with coconut cream

Babiche Martens

Ingredients

2 tsp	Coriander seeds
1 kg	Waxy potato
1 tsp	Black mustard seeds
1 tsp	Cumin seeds
2 Tbsp	Vegetable oil
1 tsp	Green chilli, (finely chopped)
1 tsp	Ground turmeric (Main)
½ cup	Coconut
1	Salt
1	Lemon, (juice of)
1	Freshly ground black pepper

Directions

1. Wash and slice the potatoes. Heat a pan then toast the coriander, mustard and cumin seeds.
2. When the mustard seeds begin to pop, remove the spices from the heat. Tip into a mortar and pestle and crush.
3. Reheat the pan, add the oil, chilli and turmeric. Add the potatoes and stir. Turn the heat down, cover and cook gently for 10 minutes.
4. Turn over occasionally to prevent sticking.
5. After 10 minutes, add the spices and coconut cream, stir and continue to cook for a further 5 minutes. Season and serve with the juice of a lemon squeezed over.