Ïã¸ÛÁùºÏ²Ê×ÊÁÏͼ¿â

Ingredients: (serves 4)
•    600 grams potatoes, pre-cooked to almost soft, and set aside
•    400 millilitres coconut milk
•    4-6 hot green chillies, sliced lengthways
•    2 dozen curry leaves
•    2 tablespoons oil
•    1 teaspoon mustard seeds
•    pinch of salt
 

Method:
1.    Heat the coconut milk in a pan and add the chillies and half of the curry leaves.
2.    Bring to a boil then simmer for 5 mins covered.
3.    Add the potatoes and cook until soft and cooked right through.
4.    Heat the oil in a small pan. When hot add the mustard seeds. Once all have popped add the remaining curry leaves.
5.    Once they are all crisp, pour into the potato mixture, season and serve.

Recipe provided by Nikita Gulhane of for #FoodSavvy Norfolk & Suffolk