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750g charlotte potatoes, cut into small chunks
25g flaked almonds
1½ tbsp Vegetable oil
2 onions, thinly sliced
1 bulb/s fennel, thinly sliced
2 garlic cloves, crushed
2 tsp Cooks' ingredients Tamarind Paste
90g Cooks' ingredients Tandoori Paste
30g sundried tomato paste
300g tomatoes, roughly chopped
28g pack coriander, chopped
Cook the potatoes in boiling, lightly salted water for 6-8 minutes until just tender. Heat a large, dry frying pan and lightly toast the almonds. Tip out onto a plate.
Meanwhile, heat the oil in the frying pan and gently fry the onions and fennel for 10 minutes until pale golden. Add the garlic and fry for a further minute. Remove half the onons and fennel from the pan. Stir in the tamarind paste, tandoori paste, tomato paste and 300ml water. Cover and cook gently for 10 minutes.
Reserve a little of the coriander and almonds and add the remainder to the pan with the tomatoes and cooked potatoes. Cook gently for a further 5 minutes, then serve scattered with the remaining fried onion, almonds and coriander.
When chopping the coriander there’s no need to discard the stalks, as they’re tender and add lots of flavour.
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