2 Persons
Ingredients
- 500 g Potatoes waxy
- 2-3 EL Bombay curry powder
- 200 g Yoghurt
- 1/4 Cucumber
- Lemon juice according to taste
- Chilli flakes
- Pyramid salt
- Oil for roasting
- 1 EL Butter
Instructions
- Peel the potatoes and cut into pieces. Quarter the cucumber lengthways and remove the core. Then cut the cucumber into 5 mm cubes and mix with the yoghurt. Season to taste with salt and a little lemon juice.
- Heat a pan and fry the potatoes in oil. The pan should not be too hot (slightly above medium heat) if the potatoes are still raw. If the potatoes are pre-cooked from the day before, for example, the heat can be increased a little further. Fry the potatoes until they are brown on all sides.
- As soon as the potatoes are brown on all sides, add the Bombay curry powder and fry briefly while turning. Add a small spoonful of butter and turn the potatoes until the butter has melted.
- Arrange the Bombay fried potatoes on a plate. Place the cucumber raita in a bowl, garnish with chilli flakes and serve.