Crispy jersey royals with curry leaves
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 29 Apr 24
- Updated: 21 May 24
Nutty jersey royal potatoes are enhanced with the fragrance of curry leaves, mustard seeds and turmeric in this simple side dish. It’s great served alongside fish, fried eggs or a curry (although we’ll happily eat it on its own).
Make the most of jersey royals’ short season with more delicious recipe ideas.
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Serves 4 as a side
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Hands-on time 10 min, simmering time 18 min
Ingredients
- 500g jersey royals
- 2 tbsp ghee (or coconut oil to make it vegan)
- 1 tsp black mustard seeds
- Handful (about 30) curry leaves, fresh
- ¼ tsp ground turmeric
Method
- Bring a pan of salted water to the boil then add the potatoes and simmer for 16-18 minutes or until tender to the point of a knife. Drain and rinse with cold water to cool a little. Set aside to steam dry for 5-6 minutes.
- Cut the potatoes into 1cm-thick discs. Heat the ghee or oil in a large frying pan over a medium-high heat, then add the mustard seeds and curry leaves. Once sizzling and popping, add the potatoes, then stir-fry for about 6 minutes until golden all over, adding the turmeric and seasoning with salt and plenty of black pepper at the end.
- Recipe from May 2024 Issue
Nutrition
- Calories
- 150kcals
- Fat
- 6.8g (4.1g saturated)
- Protein
- 2.3g
- Carbohydrates
- 19g (1.4g sugars)
- Fibre
- 2.3g
- Salt
- 0.2g
delicious. tips
Freeze any leftover curry leaves in a food bag to use straight from frozen in any other dish.
Buy ingredients online
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