Potato and coconut cream
2 COLOMBA potatoes
½ onion
1 tablespoon curry
40 cl of coconut milk
4 tablespoons frozen peas
1 tablespoon oil
salt, paprika
Peel, slice the onions. Bake with 4 tablespoons curry in coconut milk for 5 minutes. Add the remaining coconut milk and 20 ml water, add salt and bring to the boil. Simmer for 20 minutes. Add the peas after 10 minutes.
At the same time make some potato balls by using a melon baller, or cut the potatoes in cubes. Rinse the potato balls and mix them with oil, a pinch of salt and paprika.Put the potatoes at a large plate and cook in a microwave for 5 to 10 minutes, turning once in a while, until the potatoes are done. Ladle the soup into bowls, add the potatoes balls and serve immediately
Expert’s Tip: mix raw onions with a little coconut milk, curry, possibly fresh coriander or grated ginger into a paste, then bring it back
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