crush those little red devils:=) |
I may have mentioned the story of my dad's curry before. He forgot about it on the stove, and the curry was burnt; I mean seriously blackened to within an inch of its life. Did this mean we poor children got out of eating it for dinner? Uh uh, no indeedy. We had to chow down on this lovely charcoaled dinner. My lucky younger sister being a vego. got out of it tho:=) So keep an eye on this one folks. The spices can burn easily.
Serves 4 as a side dish:
ingredients:
600g. (or about 1.3lb) of small or baby potatoes, unpeeled
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/8 - 1/4 tsp dried chilli flakes
40g. butter
a slurp of olive oil
1 small red chilli (optional)
1/4 tsp ground ginger
1/4 tsp garam masala
1 tsp cumin powder
1/8 tsp cayenne pepper (optional)
1/4 tsp sea or smoked salt flakes
1 medium tomato, chopped into small chunks
1/2-1 tsp raw sugar or palm sugar
a small handful (2 tbs) of coriander stalks, finely chopped
juice of half a lime
a big pinch of salt flakes
5 spring onions (scallions) finely chopped
a palmful of coriander leaves, roughly torn or chopped
Method:
Boil the potatoes till tender - mine took about 15 mins.
Drain well and set aside to cool and dry off
Dry roast the whole seeds and chilli flakes in a small, cast iron skillet, tossing all the while till you can smell the toasty aroma - be careful not to burn - this will only take a few minutes
When cooled down, throw this mix into a mortar and pestle or a flavour shaker and give it a good bash/shake - you don't want a fine powder; just everything nicely broken up
Melt the butter in a large skillet and add a slurp of olive oil
When sizzling, throw in the potatoes and cook for 5 mins. on a medium-low heat
Crush (gently) with a fork or masher and turn them over
Give them another few minutes till they start getting a golden crust
Push the potatoes to the side of the pan; add the roasted seeds to the middle - you may need a dash more oil or butter
Keep an eye on it while you stir, as it burns easily
Now add the chopped chilli, the dried spices and salt
Add the tomato, sugar and coriander stalks; and do the stirring thang for a couple of mins.
In goes the lime juice and a pinch of salt
Scatter over the spring onions and coriander leaves
Serve with yoghurt
Notes:
I used Red Royale baby potatoes but use your fave. I chopped a few biggies in half so they cooked at the same time
What is a slurp of oil, you may well ask? 2-3 tsp should do the trick
all the tasty ingredients gathered |
dry roast the seeds and chilli flakes in a small, cast iron skillet |
shake the seeds (this is my Jamie Oliver flavour shaker) |
crush the potatoes-gently |
stir in the roasted whole spices |
squeeze in the lime juice |
chop up the spring onions and coriander leaves |
and ... eat! |
This is a fiery and spicy dish, so the yoghurt goes down a treat with it. Serve with chicken, or a hunk of spicy baked salmon.
my Red Royale baby potato doodle |
Just wondering why that yummy-looking potato recipe has such an odd name! I love dishes that are spiced with dry spice and herbs but no liquid sauce.
ReplyDeletebest... mae at maefood.blogspot.com
hi Mae. i think the name is from all the herbs and spices. it goes off with a bang when you eat it:)
DeleteWow! there's a lot of flavor going on in this dish. I might have to wimp out and back off on the fiery spices or keep a large bowl of yoghurt or sour cream at the ready. The husband will love it.
ReplyDeleteIt was pretty darn hot Dee. the yoghurt really helped! :)
DeleteHi Sherry, this recipe is packed with flavours and I can see why they are called gunpowder potatoes! I thought I was the only person in the world with a Jamie Oliver flavour shaker! I do confess though that it is one of those things that sit in the cupboard, never used, I must prefer my pestle and mortar!
ReplyDeletexx
hi Debbie
Deletei don't often use the shaker but it was perfect for this recipe. i do love its cute little white marble that does the shaking.. cheers S x
These were very tasty. Spicy and chilli hot too - really amazing. Rather good. We used leftovers in a salad and they really pumped up the flavour.
ReplyDeletethanks Mr P.!
DeleteSherry, this looks like my kinda dish! Potato and spice! Plus, I love the name!
ReplyDeleteIt's a great name isn't it?:)
DeleteOh these look delicious! I've never tried gunpowder potatoes before but they certainly sound very spicy. I can imagine that the yogurt is much-needed on the side! :-)
ReplyDeleteHi Louise
DeleteThey are spicy 🌶 and get your tastebuds zinging:)
Ooh I really want to make these! I find with a lot of spicy dishes there are a lot of spices but they really work so well together! :D
ReplyDeletehi lorraine
Deletei do love a spicy dish! and goes so nicely with yoghurt..
This dish sounds absolutely perfect!
ReplyDeletethank you! we enjoyed it.:)
DeleteThis sounds AMAZING!
ReplyDeletethanks emma julia!
DeleteI'm so glad you shared the recipe Sherry, as I had not heard of it before. It certainly takes potatoes from ordinary to something special.
ReplyDeletehi karen
Deletethanks for dropping by my post:) Yep for sure, potatoes become amazing with all the spices. cheers S
Wow! Some flavour in these!
ReplyDeleteVery much! Packs a punch.
Delete