Customers

Serves 4

Ingredients

2 onions chopped coarsely
2 inch ginger root chopped, 2 garlic cloves
2-3 tbsp mild or medium curry paste
4 tbsp water, 11/2lb potatoes
Vegetable oil for deep frying
3 tbsp vegetable ghee or oil
1/4 pint double cream
3 tbsp chopped fresh mint, salt and pepper
Chopped red onion to garnish

Method

• Place onions, ginger, garlic, curry paste and water in a blender or food processor until smooth
• Cut the potatoes into 1 inch chunks and pat dry with paper towels
• Heat the oil in a deep fat fryer to 180c 350f and fry the potatoes in batches until golden brown, turning frequently. Remove from pan and drain on paper towels
• Heat the ghee or oil in a large frying pan or skillet add the onion mixture and fry gently for 2 minutes, stirring all the time. Add the yoghurt, cream and some of the mint and mix well
• Add the fried potatoes and stir until coated in the sauce. Cook for a further 5-7 minutes or until heated though and the sauce has thickened, stirring frequently. Season with salt and pepper to taste and sprinkle with the remaining mint and sliced red onion. Serve immediately.