Grandma Amy’s Curry Patties

Today’s recipe is dedicated to my honorary grandma, and until I can dedicate a restaurant in her name, this is my way of honoring her. The first recipe she ever taught me to make from our culture was a potato pea curry, so of course, the recipe I created to honor her was this curry patty using the same techniques she used to bring out the flavors of her curry plant and traditional curry spices, including crushing the ginger and garlic with a mortar and pestle just like her. She was always one of the coolest women I knew and, much to every Chef’s dream, had an entire 20-foot by 20-foot section of her garden dedicated to garlic, which she harvested and stored every year with her husband. She had always wanted a granddaughter, and so when my mother and I met her, she adopted us instantly, taking us to all the Indian markets and showing us the very best foods. So, without further ado, here is how to make my little taste of her.

Ingredients

3/4 teaspoon of cumin
3/4 teaspoon coriander 
3/4 teaspoon curry seasoning (or 10 fresh curry leaves if you have them)
1 teaspoon Indian mustard
1-1/2in ginger peeled
2 Tablespoons diced deseeded Jalapeno (1 Serrano if you like it spicy)
4 cloves garlic
1 cup chopped yellow onion
1/3 cup small dice shitakes 
1 yellow bell pepper chopped
1/4 cup pureed tomato
1 large chopped and salt water boiled potato
1 teaspoon Himalayan salt
1/3 cup cooked and drained rolled oats (Measure dry)
4 Tablespoons olive oil

Directions

Firstly, get all your aromatics and vegetables together, chopped, and measured out.

Heat a medium frying pan with 2 Tablespoons olive oil over medium heat. While it is heating add your ginger and garlic to a mortar and pound until it is a fine paste,

When the oil starts to shimmer add all your spices, Jalapeno and your Garlic and Ginger paste and stir gently. When the spices start bubbling slightly and the room becomes fragrant,

Add your pepper, onions, shitakes, and salt, stir until coated in the spices making sure to break up your paste globs. Cook until it starts to turn translucent,

Add potatoes and mix, breaking them down into an almost mash. Let cook for 4 minutes. Add tomato puree and cooked rolled oats. Cook for 3 minutes. Remove from stove and let it cook and thicken.

Wash pan, dry and put it back on the stove over medium heat with remaining oil. Form small 2in round patties and carefully place on pan. Fry for 3-5 minutes or until they flip nicely and turn brown. Then plate and serve with a cilantro chutney