Green pea curry with potatoes

Rinse frozen green peas in hot tap water and leave in a strainer to thaw completely and drain; set half a cup aside.

Blend the remaining peas with ginger, garlic, a green chilli, some coriander leaves and a green onion to a thick, fairly dry paste, adding water a tablespoon at a time only if the blender will not puree; about four tablespoons were used.

Heat three tablespoons of oil in a non-stick or heavy bottomed pan just hot enough to make the seeds splutter, never smoking; add cumin seeds, a dried bay leaf and dried red chillies.

Add the red potatoes, some skin left on, and fry on medium-high about two to three minutes.

Add the green puree and stir constantly on medium heat about two to three minutes.

Cover on very low heat a few minutes, uncovering to stir often so the sticky mixture does not burn, until it looks dry.

Add ground coriander, ground cumin, a very little turmeric and salt; mix briefly.

Add the blender rinsing water and a cup and a half of hot water, bring to a rolling boil, then cover on low until the potatoes are tender, about eight minutes.

Add the tomatoes, the reserved peas and an optional pinch of sugar; scrape down the sides. Fresh peas go in with the potatoes instead.

Simmer uncovered on medium a few minutes so the tomatoes do not turn to mush; finish with coriander leaves and remove the bay leaf.