15ml chopped fresh coriander, plus extra
potatoes in boiling salted water until tender but still firm. Drain
thoroughly and set aside. In a deep frying pan, heat the vegetable oil
over a medium high heat, then reduce the heat to medium. Add the crushed
dried chilies, cumin, fennel and coriander seeds and salt and fry,
stirring continuously, for 30-40 seconds to release their aroma.
sliced onion and fry for about 10 minutes, until golden brown. Add the
cooked potatoes, chopped red chilies and fresh coriander and stir well.
heat to very low, then cover and cook for 5-7 minutes. Serve the
potatoes hot, garnished with more fresh coriander. If you like chilies,
you will simply love these potatoes.