Spiced Mashed Potatoes

• 1½ lb (700 g) potatoes, peeled and cooked
• 6 cardamom pods

Make a purée with the potatoes and keep warm. Open the cardamom pods and remove the black seeds. Heat the oil and fry the seeds for a few moments, then add the pepper, the ginger, the salt and the turmeric and fry over a low heat for 5 minutes.

Add the potatoes, the lemon juice and lastly the desiccated coconut. Beat with a wooden spoon to a light consistency before serving.