I was given a lovely big pot of fragrant *Sri Lankan roasted curry powder and lots of fresh curry leaves a couple of weeks ago so I’m in an experimental mood. At this time of year, I’ve always got leftover cooked new potatoes and I love a brunch type dish that works for one or a family if you just scale up the ingredients. This is very quick to make and tastes brilliant. It would probably be just as nice with a Madras curry powder and even Sainsbury’s sell fresh curry leaves now so definitely use those. It’s bliss anyway. If you need to add meat, BBQ baby lamb chops are the perfect accompaniment.
- 4 cold, cooked new potatoes, chopped into chunks
- 1 red onion, sliced
- 4 fresh curry leaves (wash, dry in a tea towel and freeze the excess)
- 1 tsp roasted *Sri Lankan roasted curry powder (the Suryaa brand is a mix of roasted and ground red chilli, coriander, cumin, fennel, fenugreek, turmeric, black pepper, clove, cinnamon, curry leaves)
- 1 pinch of salt
- 1 or 2 eggs
- 1 tbsp rapeseed oil
- 1 fresh tomato
- 1 small green chilli, sliced
- 1 tbsp fresh coriander, chopped
To make…
- Heat the oil in a frying pan. Add the red onions and fry until soft. Add the chopped potatoes, curry leaves, chilli, salt and curry powder. Stir and fry until the potatoes and onion are crisp and golden. Stir in the chopped tomato and the fresh coriander. Turn out onto a warm plate.
- Fry and egg or two and serve on the side.
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