• 500 g (1 lb 2 oz) waxy potatoes, peeled and cut into 2 cm (¾ inch) cubes
• 1 red onion*, sliced
• 1 sprig curry leaves, leaves picked
• 1 teaspoon ground turmeric
• ½ teaspoon Manike’s thuna paha (or store-bought roasted curry powder)
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon salt
• 2 tablespoons coconut oil*
• 2 teaspoons dried chilli pieces*

Put the potatoes, onion, curry leaves, turmeric, thuna paha, pepper and salt into a bowl and mix, making sure the potato is evenly coated in the spices.

Heat the coconut oil in a wok over high heat. Add the dried chilli pieces and potato mixture and fry for 2 minutes, then reduce the heat, cover and cook for 20 minutes, or until the potatoes are tender, turning them occasionally so they don’t stick to the bottom of the wok (take care when turning the potatoes so they don’t break up). When the potatoes are golden and cooked through, transfer to a bowl. Serve with a main curry and rice.