Spicy coconut potato shakuti

Ingredients

For the paste
2 tsp vegetable oil
3 cloves
½ cinnamon stick
2 tsp poppy seeds
½ tsp black peppercorns
4 dry red chillies/1 tsp red chilli flakes
75g/3oz grated coconut
4 garlic cloves
2 medium onions
For the curry
4 tsp vegetable oil
4 medium potatoes, 0.5cm/1in cubed
1 tin chopped tomatoes
200g/7oz boiled green peas
1 tsp salt

Method

1. To make the paste, heat two teaspoons of oil in a pan and fry the cloves, cinnamon, poppy seeds, peppercorns and red chillies for one minute.
2. Dry roast the coconut in a separate pan until it is golden brown.
3. Place the roasted spice, coconut, garlic and onions in a blender and grind to paste.
4. To make the curry itself, heat the oil in a pan and add the diced potatoes, cover and cook for two minutes.
5. Next add the paste, chopped tomatoes, peas and salt. Stir, cover and simmer for ten minutes until the potatoes are cooked through.
6. Serve hot with chunky toasted bread.