Potato-Veg curry

Here is a recipe for the curry lovers. I learned to do this curry with an ex-colleague of Peter and mine. I want to let you know that all the measurements are roughly stated and I never measure the spices. I just estimate.

Potato-veg curry

1 tbsp fennel seeds

1 tbsp black mustard seeds

some (preferably fresh) curry leaves

2 onions roughly chopped

1 bell pepper roughly chopped
1 small zucchini roughly chopped

2 big garlic cloves

1 tbsp roasted curry powder

1 tbsp dried coriander

1/2 tbsp dried chilli flakes (use more if you want it spicy)

1/2 tbsp turmeric powder

1 tbsp garam masala

1 can (c. 250g ) chopped tomato
about 500 g potatos in big cubes

2 fresh tomatos in big cubes

salt

water as needed

about 2 dl coco smilk

Fresh coriander to decorate

Heat up some oil (and clarified butter) in a pot. Add mustard and fennel seeds and wait until you hear a popping sound. Add onions and bell pepper and saute for a while. Add the fresh curry leaves and other spices and again saute for a while. Give the lovely aroma some time :) Add the canned tomatos, tomatos and potatos. Fill in enouhg water to cover the potatos. When I do a curry with potatos I usually add the salt at this point. Otherwise I only season at the end. Let the curry simmer until the potatos are cooked. Add some cocos milk and serve with some fresh coriander. I have also done a fish curry with this recipe. For the fish curry I leave the potatos out and cook the basic curry only with some veggies. When I am happy with the taste (maybe about 1 hour cooking) I add some cubes of fresh fish  and only cook the curry for another five minutes or so until the fish is cooked. I serve the curry with some rice.