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BOMBAY POTATOES WITH CRICKETS


Bombay potatoes with crickets and parsley.

Serves: 2

Time: 30 minutes


INGREDIENTS


Potatoes:

● Baking Potatoes - 2

● Ghee - 30g

● Onion - 1

● Garlic Cloves - 3

● Green Birdseye Chilli - 1

● Ginger - 1 inch

● Mustard Seeds - 1/2 tsp

● Garam Masala - 1/2 tsp

● Turmeric - 1 tsp

● Cumin - 1/2 tsp

● Curry Leaves - 3

● Vegetable Oil - 2 tbsp

● Coriander - 30g

● Lemon - 1


Crickets:

● Vegetable Oil - 2 tbsp





METHOD


PREPARE THE POTATOES | 25 mins

  • Peel the potatoes and chop them into bite-sized pieces.

  • Put the potatoes into a pan filled with cold, salted water, then add half the turmeric and bring it to the boil.

  • Simmer the potatoes until tender, then drain them.

  • Finely chop the garlic, ginger, chilli and coriander. Finely slice the onion.

  • Meanwhile, heat the ghee in a large frying pan, then add the onion and fry it until just softening.

  • Add the garlic, ginger and chilli and fry over a gentle heat, stirring frequently, until the onion is completely softened, approximately 8-10 minutes.

  • Add the mustard seed, the rest of the turmeric, garam masala, ground cumin and curry leaves, along with a little vegetable oil.

  • Fry for a further 3-4 minutes to cook out the spices, then add the cooked potatoes to the frying pan.

  • Add 20g of the chopped coriander, and the juice of half a lemon. Season to taste with salt and black pepper.

  • Once everything is piping hot, remove it from the frying pan and divide it between two bowls.


PREPARE THE CRICKETS | 5 mins


  • Heat vegetable oil in the same frying pan, no need to wash it.

  • Add the crickets and fry for 1-2 minutes.

  • Remove from the heat, then add the juice of half a lemon, and the remaining coriander.

  • Scatter the crickets over the potatoes, and serve immediately.



Cook this recipe with our Ready to Cook Dried Crickets.

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