Each year I set myself a summer project. In the past I’ve learned how to spin, sewn one dress for every week of the six week holidays and, of course, each year I aim to get the flat so tidy I never have to clean again. This year my challenge is to cook outside more often. As a result I’ve bought myself a Wild Woodgas Stove.
I’m aiming to get one new recipe written up each week that’s been cooked on my new stove. This first one is for a mild, sweet and sour potato curry. It’s in two parts. First you cook the curry paste at home, then you add some water and a can of new potatoes out in the wild to make it a meal. I use the term ‘wild’ loosely. Theses recipes aren’t necessarily going to work for backpacking. It’s more cooking-but-a-little-lazier and with a great view.
This serves two, with flatbreads for dipping
To make the paste
1 tbsp oil
1 teaspoon of cumin seeds
1 teaspoon of black mustard seed.
Pinch of Asafoetida
2 teaspoons of brown sugar
5 tablespoons of tomato paste
2 tablespoons of tamarind paste
1 teaspoon of salt
1 tablespoon of coriander
1 1/2 teaspoon turmeric
Heat the oil over a medium-high heat. When hot add the cumin and mustard seed.
As the mustard seeds start to pop, add the asafoetida, sugar, tomato, tamarind, and salt. Stir until the sugar dissolves.
Add coriander and turmeric. Turn the heat to low and reduce the water. The paste is done when it just coats the bottom of the pan – if you drag a spoon through it it should leave a gap in the sauce.
Let it cool and then jar it up.
In the wild
1 can of boiled new potatoes
Your jar of curry paste
Drain the new potatoes and add them to a pan.
Put in the curry paste and enough water so that the potatoes are almost all covered.
Pop the pan over the fire and heat until everything is cooked through.