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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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This is delicious curry, easy and fast. The original recipe is from Yasmin Alibhai-Brown, a Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book The Settelers Cookbook , a Memoir of Love, Migration and Food. Ingredients:
1 tablespoon sunflower oil |
1 tablespoon sesame seeds |
2 teaspoons cumin seeds |
1 dried chili |
1 teaspoon turmeric |
1 cup about 250g diced boiled peeled potato |
2 garlic cloves, chopped into slices |
sugar, salt and citric acid to taste |
2 tablespoons desiccated coconut |
Directions:
1. Heat oil and cook seeds, chilli and turmeric for two minutes.
2. Stir in potatoes and garlic.
3. Stir-fry over low heat, then add remaining ingredients.
4. Stuff into pitta bread, adding yogurt and cucumber slices.
5. Note: we stuffed this curry in Pudlas (Chickpea panckes).
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