Bombay Potato With Mango
Recipe: #33881
December 06, 2019
Categories: Dinner, Lunch, Side Dishes, Fruit, Mango, Vegetables, Onions, Potatoes, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Potluck, Weeknight Meals, Oven Roast, Stove Top, No Eggs, Fresh Tomatoes more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (271.7 g)
- Calories 282.7
- Total Fat - 14.5 g
- Saturated Fat - 2.5 g
- Cholesterol - 0 mg
- Sodium - 112.2 mg
- Total Carbohydrate - 36.5 g
- Dietary Fiber - 7.9 g
- Sugars - 14.9 g
- Protein - 5.7 g
- Calcium - 66.2 mg
- Iron - 1.4 mg
- Vitamin C - 35.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place potatoes in a large saucepan and cover with cold water and bring to the boil over high heat and then reduce heat to medium and simmer for 12 minutes or until just tender.
Step 2
Drain and let cool for 20 minutes and then cut into 4cm pieces.
Step 3
Heat oil in a large frying pan over medium heat and cook onion for 10 minutes or until golden and then increase heat to medium-high and add paste and cook, stirring, for 1 minute or until fragrant and then add tomato and cook, stirring occasionally, for 2 minutes and then add the potatoes and toss to coat and cook, tossing occasionally, for 12 minutes or until potato is golden and crispy.
Step 4
Remove from heat and let stand for 10 minutes to cool.
Step 5
Combine almonds, coconut and coriander in a bowl and transfer potato mixture to a serving bowl and add mango and avocado and season with salt and pepper and sprinkle with coconut mixture and serve with yoghurt and lemon wedges (see note).
Step 6
NOTE - Make it a meal:- combine plain flour and lemon pepper on a plate and lightly coat firm white fish fillets in mixture and pan-fry fish for 2 to 3 minutes each side or until golden and cooked through and serve with salad.
Tips & Variations
No special items needed.
Related
