Mild Potato and Mustard Seed Curry

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 1 large mild onion
  • 1 tablespoon sunflower or groundnut oil
  • 1 kg (2lbs) potatoes, peeled and diced
  • 1 tablespoon mustard seeds
  • 1 teaspoon each ground turmeric, cardamom and cumin
  • 1 teaspoon cumin seeds
  • 100 g (4 oz) creamed coconut
  • pinch of salt


Peel and chop the onion, and fry gently in the oil until soft and golden. Add the potatoes and spices, and fry for a few minutes before adding the creamed coconut, a pinch of salt, and about 150 mls (¼ pint) water. Bring to the boil, cover, and simmer on a very low heat until the potatoes are cooked.