Amanda Laird: Turmeric and ginger fried potatoes with coconut cream

Turmeric and ginger fried potatoes with coconut cream. Photo / Babiche Martens

Serves 4

1kg small waxy potatoes
2 tsp coriander seeds
1 tsp black mustard seeds
1 tsp cumin seeds
2 Tbs vegetable oil
1 tsp finely chopped green chilli
1 tsp ground turmeric
1/2 cup coconut cream
Salt
Freshly ground black pepper
Juice of one lemon

1 Wash and slice the potatoes. Heat a pan then toast the coriander, mustard and cumin seeds. When the mustard seeds begin to pop, remove the spices from the heat. Tip into a mortar and pestle and crush.

2 Reheat the pan, add the oil, chilli and turmeric. Add the potatoes and stir. Turn the heat down, cover and cook gently for 10 minutes. Turn over occasionally to prevent sticking.

3 After 10 minutes, add the spices and coconut cream, stir and continue to cook for a further 5 minutes. Season and serve with the juice of a lemon squeezed over.