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25 May - 12:58 pm NZ
Boil the potatoes in their jackets. Drain them and let them cool completely. Peel the potatoes and cut them into approximately 2.5 cm dice. Put the ginger, garlic, 3 tablespoons water, tumeric, salt and cayenne into a food processor and blend until you have a paste.
Heat the oil in a large, preferably non-stick frying pan over a medium flame. When hot, put in the fennel seeds. Let them sizzle for a few seconds. Now put in the ginger-garlic paste.
Stir and fry for 2 minutes. Put in the potatoes. Stir and fry or 5-7 minutes over a medium high flame or until the potatoes have a golden brown crust.
Delicious served with grilled or roasted meats.
Rochfort Rees 2010
Dry River 2009
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