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FRIED POTATOES WITH GINGER MUSHROOM SAUCE Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | 3 large potatoes
Oil for deep frying
For the garnish:
Chopped coriander
For the ginger mushroom sauce
2 teaspoons cornflour
1 onion, chopped
1 teaspoon garlic, chopped
1 tablespoon ginger, cut into thin strips
1/2 cup mushrooms, soaked and chopped
1 1/2 capsicums, cut into strips
2 spring onions, chopped
2 green chillies, chopped
1 tablespoon soya sauce
1 teaspoon sugar
1 cup vegetable stock
1 tablespoon oil
Salt to taste
| | METHOD | Slice the potatoes into 6 mm. (1/4 cm) thick slices, without peeling them.
Deep fry the potato slices in oil.
Drain and keep aside on a serving dish
For the sauce:
Make a paste of the cornflour with 2 tablespoons of water and keep aside.
Heat the oil in a wok, fry the onion and garlic and saute for a few minutes.
Add the ginger, mushrooms, capsicum, spring onions, green chillies, soya sauce, sugar and salt.
Stir in the cornflour paste and mix with the stock.
How to proceed:
Pour the sauce over the potatoes.
Serve hot, garnished with chopped coriander
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