1 ½ Tbls Tamarind pulp or paste
50g Muscovado Sugar
1 Tbls ground Cumin
Thumb size piece of Ginger, grated
1.2kg New Potatoes
4 Tbls natural Yoghurt
4 Tbls chopped fresh Coriander
2 Tbls Chopped Spring Onions
- 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 minutes. It should have a pleasant tang- add extra sugar if needed.
- While the tamarind is cooking, bring a pan of salted water to the boil and add the potatoes. Gently boil for 15 to 20 minutes until tender but not falling apart. Drain, then cool slightly before halving them. Transfer to a bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated. Drizzle over the yoghurt, scatter over the coriander spring onions and serve warm at room temperature.