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Potato Coconut Curry

Madhur Jaffrey says, "I love this dish with an irrational passion."
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Ingredients
  

  • 3 medium-size boiling potatoes (about 1.5 pound)
  • 6 garlic cloves
  • 4 tablespoons vegetable oil
  • 1 whole dried red chili
  • 1 teaspoon whole cumin seeds
  • 1.5 cups grated coconut (dried and unsweetened, or fresh)
  • 1/2 teaspoon ground turmeric
  • 2 teaspoons ground cumin seeds
  • 2 teaspoons salt
  • 1 1/4 pounds diced tomatoes, fresh or canned (16-20 ounces)
  • 2 teaspoons sugar
  • 1 teaspoon red wine vinegar

Instructions
 

  • Peel the potatoes (If you use waxy potatoes with delicate skin, you can get away with not peeling them). Cut into a 3/4-inch dice and put into a bowl of cold water.
  • Mince the garlic.  Measure the coconut and whole cumin seeds.  In a small bowl, combine the turmeric, ground cumin, and salt.
  • Heat the oil in a heavy 3-quart saucepan over medium-high heat.   When hot, put in the minced garlic.  Stir for about 5 seconds.
  • Now put in the red pepper and the cumin seeds.  Stir for another 3 seconds.  The garlic should brown lightly, the red pepper should darken, and the cumin seeds should sizzle.
  • Lower the heat to medium, put in the coconut and stir around for about 1 minute.
  • Drain the potatoes in a colander.  Add them to the saucepan, as well as the turmeric, ground cumin, salt, tomatoes (including the juices in the can), plus 1.5 cups water.  
  • Bring to a boil.  Cover, turn heat to low, and simmer for about 45 minutes or until the potatoes are tender.  Stir gently every 7-8 minutes or so to prevent sticking.
  • Add the sugar and vinegar.  Stir again and cook, uncovered, for 1 minute.