Coconut potatoes
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Coconut potatoes
Recipe by Meera Sodha
Serve these coconut potatoes as a side at your next BBQ
Serves: 6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
279Kcal
Fat
16gr
Saturates
10gr
Carbs
28gr
Sugars
4gr
Fibre
4gr
Protein
5gr
Salt
0.7gr
Meera Sodha
When not travelling round India collecting recipes, Meera Sodha chefs, writes and lives in London. Made in India is her first cookbook.
See more of Meera Sodha’s recipes
Meera Sodha
When not travelling round India collecting recipes, Meera Sodha chefs, writes and lives in London. Made in India is her first cookbook.
See more of Meera Sodha’s recipes
Ingredients
- 1kg baby new potatoes, washed
- 2 tbsp rapeseed oil
- 1⁄2 tsp black mustard seeds
- 1 ½ tsp cumin seeds
- 4 large echalion shallots, peeled and cut into half-moons
- 1 green finger chilli, finely chopped, seeds removed if you wish
- 3⁄4 tsp fine sea salt
- 1 x 400ml tin coconut milk, stirred well
Step by step
Get ahead
Cook the potatoes a few hours ahead.
- Simmer the potatoes in a pan of salted water for 15 minutes or until tender. Drain, cool a little, then cut them in half.
- In a large frying pan, heat the oil over a medium heat until hot, then add the mustard seeds and cumin seeds. When they start to sizzle, add the shallots, chilli and salt. Cook until the shallots turn golden brown (8-10 minutes).
- Add the potatoes, turn up the heat to high and fry for 4-5 minutes until they brown a little, stirring a couple of times. Add the coconut milk and keep stirring until it evaporates to a form a nice sticky glaze. Serve warm.
