A very popular street food in Mombasa.
For the curry:
- 5 medium potatoes, peeled and cut into chunks(approx. 4 cups of cubed potatoes)
- 3 tsps garlic paste
- Â¼ cup chopped fresh fenugreek (methi) or coriander
- Â½ -1 tsp red chilli powder
- 2 cups tomato puree
- 1Â½ tsps salt
- 3-3Â½ cups water
- 1 cup of water
- Â½ cup grated raw mango, make into a paste using a food processor or liquidizer
- 1 tbsp oil
For the chutney:
- 2 cups finely grated fresh coconut
- Â½ cup grated raw mango
- Â½ – 1 tsp chilli paste
- Â¼ tsp salt
- 250 g thick sev
- 500g potato crisps or chips
Preparation of the curry:
- Heat oil in a pan. Saute the garlic till it turns light pink.
- Add the chilli powder and fenugreek. Stir fry for a minute.
- Add the potatoes and salt. Mix.
- Add Â 1 cup of water. Cover the pan and cook the potatoes till they are done.
- Mash some of the potatoes.This helps to thicken the gravy a bit.
- Add the 3 cups of water, tomato puree and raw mango paste.Mix well.
- Cover the pan. Let the curry simmer over medium heat for about 10 to 15 minutes.
- Adjust the taste of the curry according to your preference.
Preparation of the chutney:
Mix all the ingredients in a bowl.
Spoon some of the curry into a deep dish. Add to it lightly crushed sev and crisps. Add the chutney on top and serve immediately.
- Great dish to prepare ahead for parties and as a snack.
- Thick sev or ganthias or jadi sev is available readily in most indian shops or confectionery places.
- Make sure the curry is not too salty if you are going to use ready salted crisps.
- If you have any left over chutney, just grind it in a liquidizer or food processor with some fresh coriander, ginger , lemon juice and a bit of sugar to make a tasty chutney to use with other dishes.
- Â I usually grate raw mangoes when in season and store them in the freezer.
- The curry should be a bit watery as when crisps and sev are added, the mixture becomes slightly dry.