VIAZI VYA NAZI
 Ingredients
 5
pcs garlic, crushed
1
inch ginger, crushed
1.2
kg potatoes, halved
6
stems dhania, chopped
1
tbsp cumin seeds
2
onions, chopped
1
tbsp vegetable oil
1
tsp turmeric
1
tbsp tomato purée
1/2
litre coconut milk
Method
   
Sauté the potatoes until they have browned then
set them
aside.
In the
same oil and same pot, brown the onion and then add about 1/4 cup water
to soften them. Cook for a minute. Add in the garlic, ginger, dhania,
turmeric and cumin seeds and let cook until they are soft and flavours
diffused. Ad the potatoes to this mix and simmer them until they are
almost cooked through. Pour the puree on top and stir gently and leave
to cook for 2 minutes. Now stir in the coconut milk and let it cook
until it thickens, about 5 minutes.
KK Tip Meat such as mince and vegetables such as peas can be added to this dish. Serves 4 |
POTATO TIPS
 Red skinned
potatoes are best suited for this recipe. Potatoes with white
skins are better suited for making mashed potato dishes as
they tend to cook and fall apart within a short time. Potatoes
with red skins are better for boiling, steaming or roasting
as they remain firm once cooked. When selecting, choose those
that are firm and plump, avoiding those that have shriveled
skins, sprouting eyes, soft spots, blemishes and green spots.
If you need several potatoes for your recipe that you are making, choose ones that are similar in size for even cooking.
Store potatoes
in a cool dry place. They will keep at room temperature for
up to two weeks and longer when stored in cool temperatures.
Do not store in the refrigerator because the cold temperatures
will convert the starches into sugar and the potato will become
sweet and turn a dark colour when cooked. Do not store with
onions, the gas given off by onions accelerate the decay of
potatoes.
To keep peeled potatoes from changing colour, place in container of cold water and add a dash of white vinegar.
COCONUT TIPS
Coconut milk can be made at home by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds.
If you have left-over coconut milk in the tin, empty it into a plastic container, seal with lid and keep in fridge. Use within a few days. Do not freeze coconut milk as this causes it to curdle in food when de-frosted. Once opened, cans of coconut milk must be refrigerated, and are usually only good for a few days. Coconut milk should never be left at room temperature, as the milk can sour and spoil easily.
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