comment 0

Rugby Grub -Bombay Potatoes – great Rugby World Cup Food

The sun is shining in London today with lots of anticipation for the England vs Wales Rugby World Cup match tonight. I was inspired to cook an Indian dish after my friend Amanda cooked a delicious meal as part of the Great British Curry Night this week. She is raising money for Asha, a charity supporting kids from the slums of Delhi, to buy 5 computers and English coaching for students at the British Council. Bombay potatoes is the perfect match food tasty with some spice, hopefully just like the rugby.

Ingredients

  • 650g (23 oz) small potatoes skin on (I used Charlotte)

    Ingredients line out

    Ingredients line out

  • 1 large onion, chopped
  • 2 large tomatoes, 1 chopped, 1 cut into wedges
  • 2 garlic cloves, peeled & roughly chopped
  • 10g (0.3 oz)fresh ginger, peeled & roughly chopped
  • 3 tablespoons sunflower oil
  • 1 teaspoon yellow mustard seeds
  • 3/4 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1-2 teaspoons of red chilli finely chopped (depending how spicy you like it)
  • sea salt
  • 3 tablespoons fresh coriander leaves, chopped

Preparation

  1. Bring a large pot of salted water and the potatoes to a boil, simmer for about 20 minutes until cooked. Drain, cool slightly and cut into 2.5 cm (1 inch) chunks.
  2. Blend the chopped tomato, garlic and ginger in a food processor

    Tomato, ginger & garlic ( not a Rugby blood replacement)

    Tomato, ginger & garlic ( not a Rugby blood replacement)

  3. Heat the oil to medium, add the mustard and cumin seeds and toast until the cumin darkens and you can smell the aroma.

    Toasting spices -looks like the map of the UK!

    Toasting spices -looks like the map of the UK!

  4. Add the onion, cook for 2 minutes then add the blitzed tomato, garlic, ginger, chilli, all the other spices (except the fresh coriander) and a few grinds of salt.
  5. Cook on a low/medium heat for 3-5 minutes.
  6. Add tomato wedges and the potatoes and cook for 5-8 minutes.
  7. Check, add a pinch of salt if needed.
    a scrum of onions, tomatoes & spices

    a scrum of onions, tomatoes & spices

    8. Stir in the chopped coriander and serve with naan, beer, and cheers.  Serves 4 people or one hungry rugby player.

Come on (add your country), great grub with naan & beer

Come on (add your country), great grub with naan & beer

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s