Method

1. First prepare the potatoes – halve and boil them, skin on, until cooked (approx 10 mins). When cooled, peel off skin with your hands and chop into bite-sized pieces.
2. Heat 2tbsp veg oil in a wok or large saucepan on a low to medium heat. Add mustard seeds, cinnamon stick, cloves, cardamoms and peppercorns, and cook for 2 mins until the mustard seeds start to pop.
3. Then add the onions, garlic and ginger. Mix well and allow to cook for another minute before adding the chilli and the curry leaves. Mix well, stir the mixture approx every 30 secs to allow even cooking.
4. Do not let the onions turn brown. The mixture is done when onions are softened and translucent – should take a further 5 mins
5. Add the potato pieces and mix well to coat in the mixture, cook for another minute then add the tin of coconut milk, 100ml of water, 1 tsp salt and handful of frozen peas.
6. Turn the heat up and bring to just below the boil and allow to simmer for 10 mins until it slightly thickens – should still be quite runny when cooked.
7. Taste and adjust seasonings if you require more salt or dried chilli flakes. Serve with fluffy white rice and /or chapatis.