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.
‘The universally adored and ever popular boiled potato, produced at the very earliest period of the dinner, was eaten with everything up to the moment when the sweets appeared.’
Reminiscences of Captain Gronow, 1861.
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