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
30-40 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 5-7 minutes over a very low heat. Serve
hot.
Serves 4
The quantity of red chilies used in this
potato dish may be too fiery for some palates. If you would prefer to
make a milder version, you could either seed the red chilies, use fewer
of them of just substitute them with a roughly chopped red pepper
instead. Serve this dish with plenty of cooling yogurt or raita, and
some naan or chapatis.
