Spicy coconut potato shakuti

Ingredients

For the curry paste
2 tsp vegetable oil
3 cloves
½ cinnamon stick
2 tsp poppy seeds
½ tsp black peppercorns
4 dry red chillies or 1 tsp red chilli flakes
75g/2½oz grated desiccated coconut
4 garlic cloves
2 medium onions
For the curry
4 tsp vegetable oil
4 medium potatoes, chopped into 2.5cm/1in cubes
1 can chopped tomatoes
200g/7¼oz boiled green peas
1 tsp salt

Method

1. To make the curry paste, heat the oil in a pan. 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 fried spices, coconut, garlic cloves and onions in a blender and grind to paste.
4. To make the curry, 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.