“The final result was a mouthwatering mélange with flavours similar to a tagine. The garlic cloves, which he had left whole, devastatingly tender and sweet. . . .This needs to go on a pizza! I exclaimed.” – Sarina Bland on Assing’s creation, an excerpt from the article Baidawi Assing: Marrying Food & Music in the Digital Realm.
This dish is a free-form take on Jamie Oliver's Tray-Baked Chicken with Spiced Indian Potatoes. Sarina Bland, Trini food blogger thinks it'd make a perfect pizza topping! If you try it let us know!
- 1 lb potatoes
- 4 ripe tomatoes
- 1 aubergine
- 1 red pepper
- 1 large onion
- 1/2 head of garlic peeled, cloves left whole
- 5 cm piece of ginger
- Olive oil
- 2 Tbsp.mustard seeds
- 1 handful of curry leaves
- 1 heaped tsp. turmeric
- 2 fresh red or green chillies
Preheat the oven to 350 degrees F. Cube the potatoes, tomatoes, aubergine, pepper and onion.
Put the potatoes in a large pan of salted water over a medium heat. Bring to the boil and cook for 10 minutes, then drain in a colander and leave to steam-dry for 3 minutes. Tip into a large bowl and mix with the tomato, aubergine, pepper and onion.
Peel and finely grate the ginger. Heat a tablespoon of oil in a large frying pan over a medium heat. Add the garlic, ginger, mustard seeds, curry leaves and turmeric and cook for 2 minutes, or until fragrant. Leave to one side to cool slightly.
Add the spice mix to the veg and potatoes and pour into a casserole dish. Season, cover tightly and roast in the bottom of the oven for 1 hour. Adjust seasoning to taste, if necessary.