BOMBAY POTATOES WITH CRICKETS

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:

● Ready to Cook Dried Crickets - 30g

● Vegetable Oil - 2 tbsp

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.