Potatoes with Red Chilies

[Guest guest]

Potatoes with Red Chilies

 

12 to 14 baby new potatoes, halved

2 tbsps. vegetable oil

1/2 tsp. crushed dried red chilies

1/2 tsp. white cumin seeds

1/2 tsp. fennel seeds

1/2 tsp. crushed coriander seeds

1 tbsp. salt

1 onion, sliced

1 to 4 fresh red chilies, halved lengthways

1 tbsp. chopped fresh coriander

 

Boil the halved baby potatoes in a saucepan of salted water until they are

soft but still firm to the touch. Remove them from the heat and drain off the

water. In a deep frying pan, heat the oil, then turn down the heat to medium.

Add the crushed chilies, cumin, fennel and coriander seeds and salt and fry for

30 to 40 seconds. Add the sliced onion and fry until it is golden brown. Then

add the potatoes, fresh red chilies and chopped fresh coriander. Cover and cook

for 5 to 7 minutes over a very low heat. Serve hot. Serves 4.