Our founder Patou’s mother used to make this and the broth was spooned over rice. She made it substantial by adding whatever was in the larder. For example, cabbage, green beans or spinach. Patou has given a basic recipe and you can add whatever is at hand. Leftover chicken, beef or lamb from Sunday roast, rice, tofu or tempeh works very well.
Let’s get cooking!
INGREDIENTS
2 tbsp oil
½ tbsp black mustard seeds
½ tsp fennel seeds
6-8 curry leaves
1 medium red onion, sliced
1 tbsp ginger, julienned
½ tsp turmeric powder
1 tsp salt
1 tsp stock (marigold)
1 potato, parboiled & diced
1 medium red chilli, sliced
1 medium green chilli, sliced
200 ml coconut milk
350 ml water
½ lime
METHOD
1. Heat oil, add mustard seeds, fennel seeds and curry leaves and fry 30 seconds.
2. Add onion, ginger and chillies and fry 2 minutes.
3. Add turmeric powder, salt and stock and fry for 30 seconds.
4. Add potatoes, coconut milk and water.
5. Bring to the boil, lower heat and cook till potato is tender.
6. Turn heat off and add juice from lime.
Enjoy!