Item to be used up: Coconut Milk or Cream and Star Anise.
Cook book: Under The Walnut Tree, Anna and Fanny Bergenstrom
I have a neighbour Kay who always turns out the most amazing array of colorful, perfectly presented assortment of nibbles and dishes when she entertains. She gave me this book of rustic simplicity for my birthday and I believe that in giving me this book, she has let me into a secret.
Recipe: Potato and coconut curry
This recipe is probably not one that I would have used to serve as a flagship offering from their amazing repertoire. However it is not just my store cupboard that is running down. My fridge is woefully inadequate today as I am in desperate need of a shop. I will however make do today and use up what I have. I have not made this recipe before but it seems fitting to offer up something simple, unassuming and basically dependent on having some spuds in your fridge.
- 6-7 medium potatoes (500g diced)
- 2 large onions, halved and very thinly sliced
- 2 tbs vegetable oil
- 2-3 garlic cloves
- 1 tbs fresh ginger
- 2 teaspoons coriander seeds roughly crushed
- 2 tbs brown mustard seeds
- 1 fresh red chilli finely chopped
- 400 ml coconut milk
- 300 ml chicken or vegetable stock
- 2-3 star anise
- sea salt to taste
- Garnish with 1/2 red chilli, very finely sliced and a handful fresh coriander leaves.
- prepare the potatoes and onions.
- Pour the oil into a saucepan and saute the garlic, ginger, coriander seeds, mustard seeds and chilli.
- After a few minutes, add the coconut milk and stock and then the star anise, diced potato, sliced onion and a pinch of salt
- Let everything simmer for about 10 minutes (the first 5 minutes covered), until the potatoes are tender yet firm.
- Season to taste, and top up the curry with the chilli and chopped fresh coriander.
I have to say that this dish was a great quick lunchtime recipe. However it is supposed to be served with chapatis and yogurt and despite its delicious smooth flavour I did feel that it needed something more. The star anise did steal the show, working really well with the mustard seeds. I haven’t really used star anise in curries before and I really felt that the simplicity of the dish was given real depth by this little decorative beauty.
I must also add that this curry did not keep well for the next day (unlike many curries that improve as their flavours blend) there was a strange sourness that did not work so eat this fresh.