This is a bit of a leftovers curry; I use crème fraîche in loads of meals but I tend to only use a small amount and they always come in huge pots so I decided to use the rest in a curry with the only vegetables I had left- frozen peas and potatoes. I think it makes an interesting alternative to the classic coconut-based curry plus it’s ready in 20 minutes.
Ingredients (serves 2-3):
Start by washing your rice in the pan a few times and then leave it to soak in cold water while you cook. The longer you can leave it, the better, as the grains will be longer and fluffier, and avoid that starchy mush.
Put all the ingredients for the paste into a blender and whiz until it forms a thick paste.
Fry the paste in a large pan with a drop of oil on a low heat for one minute while you peel and slice the potatoes to roughly 2cm thick.
Put the potatoes in the pan with the 400mls of boiling water. Give the lime a quick squeeze over the potatoes and put it in the pan to infuse during cooking.
Turn the heat up high with the lid on and boil for 5 minutes. While this is cooking you can start cooking the rice, I used this recipe from the BBC to make pilau rice.
After 5 minutes turn the heat down low on the potatoes and simmer for 5 more minutes, then add the crème fraîche and peas and cook for a further 5 minutes or until the potatoes are cooked – don’t overdo them or they will become mushy. Season with a nice big pinch of salt and pepper and serve with the rice