- 1½ tbsp tamarind pulp or paste
A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…
- 50g golden muscovado sugar
- 1 tbsp ground cumin
- thumb-sized piece ginger, chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1.2kg new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 3 tbsp natural low-fat yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 4 tbsp chopped coriander
To make the dressing, put the tamarind pulp in a small pan, pour over 75ml boiling water and add the sugar, cumin and ginger. Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10-15 mins. It should have a pleasant tang – add extra sugar if needed.
While the tamarind is cooking, bring a large pan of salted water to the boil and add the potatoes. Return to the boil and cook for 15 mins until tender. Drain, then cool slightly before halving them. Transfer to a big mixing bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated. Drizzle over the yogurt, scatter over the coriander, and serve warm or at room temperature.