Lets get Spicy

by Abel Prasad

Tuesday nights are best spent with the ones we love and care about. When they can’t be with you the next best thing is old school family meals.

Growing up in an Indian-Fijian household every night wasn’t the same when it came to dinner.

My mother Dr. U Prasad worked hard Monday through to Saturday at her medical centre she opened with her husband Dr. Umanand Prasad. But she still managed to make a new meal each night. Sometimes it would be an amazing Chicken curry (still can’t make it as good as hers) or sometimes it would be a simple meal like Dhal and Rice with potato chips.

If we where luck enough it might have been a spiced potato with roti.

Nights like that was the best and as I have grown up and started to cook for myself, i’m going back to my roots of simple and easy meals.

Although I don’t have the recipe my mum makes and considering she is still working its hard to ask her for it. So today we look at one from delicious.com.au.

This turmeric potato dish is a modern, fresh take on fried egg and chips. Heartwarming and filling, works well as a small plate to share with friends.

INGREDIENTS

• 4 potatoes, halved
• 1/3 cup (80ml) sunflower oil
• 1 tsp black mustard seeds
• 2 garlic cloves, finely chopped
• 1 tbs fresh ginger, finely chopped
• 1 tbs curry powder
• 1/2 tsp ground turmeric
• 20g unsalted butter
• 6 spring onions, trimmed, thinly sliced
• 1 long green chilli, seeds removed (optional), finely chopped
• 4 eggs
• Natural yoghurt, mango chutney and warm naan bread, to serve

METHOD

• 1.Place the potato in a large saucepan and cover with cold water. Add a pinch of salt, bring to a simmer and cook for 20 minutes or until just tender. Drain in a colander and leave to cool for a few minutes, then place on a board and cut into bite-sized pieces. Set aside.
• 2.Place a non-stick frypan over mediumhigh heat. Add 2 tbs oil and, when hot, sprinkle the mustard seeds into the pan and cook for a few seconds or until the seeds are just beginning to pop. Add garlic, ginger, curry powder and turmeric, and cook, stirring constantly, for 30 seconds.
• 3.Place the butter in the pan and, as soon as it has melted, add another 1 tbs oil and the chopped potato. Fry for 5 minutes, tossing, until golden and lightly crisp. Scatter the spring onion, chilli and 1/2 tsp salt over the potato and cook, stirring, for a further 1 minute. Season with ground black pepper. Divide the potato mixture among four warm serving plates.
• Carefully wipe out the pan with paper towel and return to the heat. Add remaining 1 tbs oil and fry the eggs for 2-3 minutes until the white is cooked but the yolk is still runny. To serve, place fried eggs on top of potato and serve with yoghurt, mango chutney and naan bread.

I believe this is the best meal that I’ve cooked in a while.

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