“This may seem like a slightly strange dish to serve with rice, but then the British do have a chip butty, so maybe every country has a carb-loaded comfort dish somewhere on the menu. Don’t write it off, this is a truly delicious recipe and although it is humble, that doesn’t take away from the satisfaction it delivers,” explains former MasterChef finalist, Saira Hamilton.
“In Bangladesh, most of the potato varieties are very small and slightly pink. The down-side of this is that it takes a long time to peel enough potatoes to make a reasonable amount of the dish, but the plus-side is that they taste fantastic. To get the same kind of flavour and texture, use a salad potato, such as Pink Fir Apple or Anya. The potatoes are cooked in their skins to prevent waterlogging, and then peeled when they are just cool enough to handle. But if you prefer, the potatoes can always be peeled before they are boiled.
“Once cooked, the potatoes are mashed with mustard oil which gives them a very piquant flavour. This dish really is a taste of my childhood so I hope you will enjoy it as much as I do.”