Tuesday 3 July 2012

Spicy Stuffed Potatoes in Tomato Curry

From Healthy Asian Vegetarian Dishes, Periplus Editions, 2003.

I was a little hesitant about this recipe but, as I have always had success from this particular book, I was ready to give it a go.

The potatoes were boiled for a few minutes until they were part cooked. When they were cool they were cut in half along their long sides and hollowed out, leaving a thin wall.

A stuffing was made of almond meal, chopped cashew and pistachio nuts in about equal quantities. Raisins were chopped and added. The mix had yoghurt added and a pinch of cayenne pepper and some salt. The potato insides were then added and stirred in. This stuffing was piled into the hollowed potatoes. The two potato halves were stuck together and held in place with some toothpicks.

The curry was made next. A cup of chopped onions was fried until golden and then put into a blender with a little chopped ginger, a couple of garlic cloves and three sliced tomatoes to make a paste.

Another onion was sliced and sautéed until golden, when the mixture was added from the blender together with ground cumin, turmeric, garam masala and a pinch of cayenne pepper. This was slowly cooked until the oil began to part from the mixture. A little yoghurt, a tablespoon of desiccated coconut and water was now added with salt. This was brought to the boil and cooked for a few minutes longer. The potatoes were added and the sauce spooned over them. They were covered and kept at a simmer until the sauce had thickened. It was then ready to serve.

There had been stuffing left over that would not fit into the potatoes so I gave this a quick fry and served it alongside the dish.

My doubts were erased when I tasted it. This was such a flavoursome meal and another way to use one of my favourite vegetables: the potato. I am not sure where I picked up this book (it’s a Singaporean publication) but it has always delivered.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔

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