I love to eat and when I say I love to eat, I mean good wholesome food not the fast food processed stuff. Home made meals cooked with love are always a winner with me. Every time I go back to Singapore to visit my parents, I always give my mum a list of all the wonderful delicious dishes that I want to eat. My mum…well she loves to cook. And can I say she is the best cook I know….yes ok everyone says that about their mum but….really she is.
Everyone who eats her cooking says the same thing “OMG, its delicious!” Even my dear husband who can’t handle food that is too spicy will enthusiastically eat her cooking, continuing to sweat profusely (because it’s spicy) while telling me “This chicken is reallllllyyy good! Why doesn’t your chicken dish taste same??” All at the same time. It’s amazing. So you know I am on to something here.
The only problem is my mum is very hesitant about giving out her recipes. I remember moving away from Singapore and making South Indian Chicken curry for the first time. It did not taste the same as my mum’s. Only later did I realise that she conveniently ‘forgot’ to tell me that for Indian chicken curry I needed to add curry leaves in! Obviously, being a novice cook at that time I did not catch that omission. Although she did try to explain herself “Oh girl (my pet name), I forgot to tell you about the curry leaves! Oh you knoooow, I was soooooo busy the other day blah blah blah” Well I didn’t buy it, not for one minute.
Anyway, fast forward 11 years later things have changed. For one, I am a much better cook (or so says my husband & rest of the folk who eat my cooking) and my mum is more relaxed about sharing her recipes.
One of the dishes that I love and goes well as a side dish to almost anything is her Spicy Indian Masala Potatoes. This is my version of her recipe. I promise you its super easy to make and wonderfully delicious! Most of all, its gluten and dairy free.
Spicy Indian Masala Potatoes – serves 4 portions
- 500gm Potatoes, peeled and cut into small cubes
- 1 stalk curry leaves(dried leaves are fine too)
- 1 tsp black mustard seeds
- 1tsp cumin seeds
- a tbsp of grated ginger and garlic
- 1 onion finally chopped
- 1 long red chilli finely chopped
- 1 tsp chilli powder
- 1 tsp cumin powder
- 1/2 tsp tumeric powder
- 1/2 cup water or enough to cook potatoes through
- a bunch of coriander roughly chopped
- 2 tbsp Organic coconut oil
- Sea salt to taste
OK this is how you roll:
Firstly, heat up the the oil and once its hot put in the curry leaves, mustard & cumin seeds, saute them for a minute. There will be some splattering as the curry leaves and mustard seeds get hot so take care. Next add the chopped red chilli, onion, ginger/garlic, cumin, tumeric and chilli powder. Stir them around for another minute or so until slightly fragrant.
Add the potatoes in, sea salt and water. Stir all the ingredients well and let them cook for 30 minutes on medium simmer. Make sure to stir the potatoes now and then so that they don’t get stuck on the bottom of the pan. Keep adding more water(a little at a time otherwise you will have a watery sauce at the end) if the potatoes are not cooked through yet. Once the potatoes are soft and the sauce has reduced, its done! Taste and add more salt in if needed. Indian food does require a decent amount of salt as it brings out the taste of the spices used but if you use good quality sea salt like Celtic salt you have nothing to worry about, on top of making food taste great, good quality sea salt should also contain lots of minerals our body needs. Finally add in the coriander for bit of freshness and they are ready to serve!
Lastly dearest Mum, I love you with all my heart. You are the most kindest and generous person I know. Thank you for inspiring me to be the best I can be. I am so so blessed to have you in my life. Happy Mother’s day!