Curried egg and potato salad

Ingredients:

oil for frying
1 large onion, chopped
2 cloves garlic, crushed
7 ml mild curry powder
5 ml strong curry powder
2 ml garam masala
1 ml ground cumin (jeera)
1 ml ground coriander
pinch ground ginger
whole cinnamon stick
125 ml chicken stock
apricot jam to taste
12 medium-sized potatoes
8 hard-boiled eggs, shelled and cut into wedges

Dressing:

250 ml plain yoghurt
65 ml creamy mayonnaise
salt and freshly ground black pepper
handful fresh dhania leaves (optional)

Method:

Heat about 20 ml oil in a pan and sauté the onion and garlic over medium heat until tender and glossy. Add the spices and cinnamon stick and stir-fry for another minute. Add the stock and stir in the apricot jam. Stir until the jam has melted and bring to the boil. Reduce the temperature, cover and simmer the sauce slowly for 15 minutes until slightly reduced and thickened. Pour into a mixing bowl and cool slightly. Boil the potatoes in lightly salted water until cooked and drain. Skin while the potatoes are still hot and cut into uniform pieces. Add the egg wedges, reserving a few. Blend the yoghurt and mayonnaise with the curry sauce and season with salt, black pepper and apricot jam to make a sweeter dressing. Pour three-quarters of the salad dressing over the potato slices and mix lightly. Chop the dhania leaves if using and stir into the salad. Spoon the salad into serving bowls, top with the remaining egg wedges and finish with a scoop of the curry dressing. Garnish with extra dhania or lemon leaves.

Serves 8.