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1 kg potatoes
1 tsp salt
2 tbsp tomato paste
2 tbsp curry paste (use your favourite. Even though I usually love food as spicy as possible, I find a milder curry paste works best here. The best is an Indian Korma or Tikka paste, if you can find them in your local Indian store.)
4 tbsp oil (I’ve found vegetable oil gives best results)
2 tsp curry powder
½ cup basil/rosemary/parsley leaves (or 1 tbsp dried basil/rosemary/parsley)
2 tbsp malt or white vinegar (to serve)
Optional: ½ tsp dried garlic or 1 clove fresh garlic
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