Instructions: 1. Cook the potato in just enough water to cover with three-quarters of the onion, the turmeric, half teaspoon salt and the green chilli, for about 8 minutes, until half cooked.

2. Meanwhile, blend the garam masala, coconut and ginger in a blender. Add to the potato, and continue to cook for a further 8 minutes, until tender but not soft.

3. Heat the oil in a frying pan and add the mustard seeds. Let them sizzle for a few seconds until they have all popped, then add the remaining chopped onion and fry until golden. Stir into the curry.

4. Add salt to taste and sprinkle on the curry and coriander leaves.

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