This is a dry, fried curry made with potatoes, onions and green chiles. You need to remember to cook the potatoes well in advance and let them get cold. From then on the dish is pretty easy. As usual, you can have the chile heat as high as you like by adding the seeds or more chiles or more chile powder. I like this curry very hot and I just add lots of chile flesh which also gives the curry a lovely colour.

• 1 lb potatoes - washed, boiled in water with their skins on until just soft; then left to get cold
• 1 medium onion
• 3 tablespoons vegetable oil
• 1 clove garlic - crushed
• half teaspoon cumin seeds
• half teaspoon black mustard seeds
• 6 - 10 thin green chiles , de-seeded and coarsely sliced
• half teaspoon ground ginger
• half teaspoon turmeric
• quarter teaspoon hot chile powder
• 1 teaspoon ground coriander seed
• salt to taste

1. remove the skins from the potatoes and cut into approximately 1" dice (i.e. quite large).
2. cut the onion in half down through the growing tip to the root end. Cut each half into 1/8" thick slices.
3. heat the oil in a large pan over a high heat.
4. add the onion slices, cumin and mustard seeds and stir for a few minutes.
5. add the crushed garlic and chiles, stir and fry for a minute then turn the heat down to low.
6. Add the ginger,turmeric, chile powder and coriander and cook for 10 minutes.
7. add the diced potatoes and salt. Mix gently until the potato pieces are covered in oil and spices. Cook on a low heat for another 15 minutes stirring very gently (so as not to break up the potatoes) from time to time.
8. serve garnished with more sliced green chiles