suitable for Vegetarians (not Vegan)
750g new Potatoes
Boil the new potatoes, cool then slice. Liquidise the chilli peppers,
garlic & chopped ginger with half the yoghurt (and maybe a little water
if needed), then add the mint and fresh coriander & blend for a few more
seconds. Dry roast the dry spices (but no the turmeric) in a frying pan
for 1 min - or until the mustard seeds start popping, then grind them in
a spice mill or pestle & mortar (grind the cinnamon stick to a fine
powder, the rest to a coarse powder).
Fry the onion in the oil until soft, but not brown. Add the dry spices & cook a little longer. Reduce the heat to low, then add the wet, liquidised spices and the coconut block. Stir until the coconut has melted, remove from heat, stir in the turmeric, then the rest of the yoghurt Stir in salt to taste. Allow to cool.
Preheat oven to Gas Mark 6. Grease an 8 inch springform pie tin (about 5cm deep). Roll out the pastry, cut and set aside a top, then line the pie tin with the rest of the pastry - I do not trim the pastry after lining - I just lay it over the top to give a "rustic" effect. Put a soup ladle full of the cooled yoghurt mix in, add a layer of sliced potatoes. Repeat layers until at top of tin. Place top onto pie, and glaze with egg beaten with 1 tsp of turmeric. Cook for about 45mins in the middle of the over, reglazing halfway through.
The pie can be served hot, but is liable to be a little runny. It is best served warm or cold, garnished with mint & coriander leaf.
A Vegan version could be attemped by substituting about 300ml well cooked Red Lentil Dhal for the Yoghurt - but you may need to leave the Turmeric out, and omit the Egg glaze.
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