potatoes, cooked, peeled, 3/4 inch diced 1 each ginger, fresh, 2x1x1 inch piece, peeled, coarsely chopped 3 each garlic, cloves 3 tablespoon water 1/2 teaspoon turmeric 1 teaspoon salt 1/2 teaspoon cayenne 1 teaspoon fennel seeds, optional
Directions: Blend the water and spices (except the fennel seeds) into a paste. Heat some oil in a wok or large pan. When hot, put in the fennel seeds, and then the paste. Fry the paste for a few minutes (don't lean over the pan and inhale too deeply.) Add the potatoes and fry until encrusted with the paste. Potatoes can also be cooked in the basic hash-brown method, or boiled or steamed, or baked, or cooked with a bchamel sauce, or mashed, or whatever.