Spinach & Potato Curry – Myanmar
2 x handfuls of fresh organic spinach leaves
8 x baby new organic potatoes halved
1 x onion peeled
2 x cloves garlic peeled
1 x tbs fresh ginger peeled
2 x medium tomatoes chopped
1 x lemongrass (pounded and chopped)
125 mls of cold water
0.5 x teaspoon sea salt
3 x tbs peanut or groundnut oil
1 x tbs fish sauce
1 x tsp mild curry powder
0.5 x tsp garam masala
0.5 x tsp cayenne pepper
0.5 x tsp paprika (ideally not smoked)
Place the potato halves in a bowl and sprinkle with the curry powder and garam masala and a tsp of oil, mix well.
Put the onions, garlic, ginger, cayenne pepper and paprika into a blender with a few tbs of water until completely smooth.
Heat the rest of the oil in a large pan on a medium heat. When hot pour in the blended paste and fry for about 5 minutes.
Add the potatoes and fry for a further 5 minutes.
Add the tomatoes, fish sauce and lemongrass and cook for another 2 minutes.
Add the water and bring to the boil.
Cover and reduce the heat to low and cook gently for about half an hour or until the potatoes are cooked through.
Add the spinach leaves and mix in well.
Cook for about 5 minutes uncovered ( or less if you like more crunch ).
Inspired by Madhur Jaffrey’s See-Pyan recipe