Mombasa Kachri Bateta Recipe (Serves 4)

Ingredients

For the potato curry:
750g potatoes, peeled and cubed
250g Chickpeas (optional)
2 tbsp crushed garlic
75g raw mango, grated
2 tbsp oil
3 tbsp concentrated tomato paste – cirio
2 tsp salt
½ tsp red chilli powder
1.5L water

For the coconut chutney:
100g fresh coconut, grated
100g raw green mango, grated
½ tsp salt
1 tsp sugar
¼ tsp turmeric
1 small chilli, chopped

To Serve:

One Stop Potato Crisps
One Stop Tikha Gathia
Chopped coriander
Sliced chillies

Method

1. Heat the oil in a large pan. Add the garlic and tomato paste and cook for a minute or two, stirring all the time.

2. Next, add the mango, potatoes, salt, chilli powder and water. Allow to cook on a medium heat for around 30 minutes or until the potatoes are cooked and the water has reduced by half. The starch in the potatoes will thicken it perfectly. Please taste the curry for sourness, add a bit if jaggery if to sour for your taste.

3. To make the chutney, mix all the ingredients together. Cover and keep in the fridge. This is best served cold on top of the stew.

4. Serve the potato mix in bowls, topped with the coconut chutney, crisps, gathia, coriander and chillies. (Optional garnish – sprinkle fresh grated coconut)

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