Crispy jersey royals with curry leaves

Crispy jersey royals with curry leaves

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).

Crispy jersey royals with curry leaves

Make the most of jersey royals’ short season with more delicious recipe ideas.

  • Serves icon Serves 4 as a side
  • Time icon Hands-on time 10 min, simmering time 18 min

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.

Nutrition: Per serving

Calories
150kcals
Fat
6.8g (4.1g saturated)
Protein
2.3g
Carbohydrates
19g (1.4g sugars)
Fibre
2.3g
Salt
0.2g

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
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Method

  1. 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.
  2. 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.

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

  1. Freeze any leftover curry leaves in a food bag to use straight from frozen in any other dish.

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