Potato curry recipe

Ingredients

• 45 g coriander seeds
• 30 g fennel seeds
• 30 g white peppercorns
• 30 g mustard seeds
• 20 g cumin seeds
• 12 g curry leaves
• 1 g pandan leaf, cut into 5mm pieces
• 15 g cinnamon quill, roughly crushed
• 8 g cardamom seeds
• 11 g turmeric powder
• 11 g chilli powder
• 40 g ghee
• 8 g curry leaves
• 240 g sliced brown onion
• 40 g finely chopped garlic
• 40 g finely chopped ginger
• 20 g finely chopped lemongrass, white part only
• 1 long green chilli, cut into thin rounds
• 1 pinch each salt flakes and freshly ground white pepper
• 30 g brown curry powder
• 2 g turmeric powder
• 850 g waxy potatoes, peeled and cut into 3cm (1in) chunks
• 240 ml coconut cream
• 3 x 5cm (2in) pieces pandan leaf
• 40 g Sri Lankan mustard (or use 1:1 ratio of wholegrain and English mustard)