Treacle Tamarind Fries
5m prep 20m cook 25m ready
These sweet and tangy fries are coated in a sticky tamarind treacle sauce and topped with fresh onion, chili, and cilantro. A unique snack inspired by Mowgli kitchen experiments.
Ingredients
- 4 large Maris Piper potatoes cut into 2cm/¾ inch cubes
- 1/2 tsp salt
- 1/4 tsp ground turmeric
- 100 ml Tamarind Treacle Sauce
- 1 1/2 tsp chat masala
- 0.5 red onion finely diced
- 1 small red chilli finely sliced
- 0.5 bunch fresh coriander/cilantro roughly chopped
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 39.6 mg
- Iron: 0.87 mg
- Magnesium: 29.3 mg
- Phosphorus: 55.4 mg
- Potassium: 394 mg
- Zinc: 0.36 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1/2 tsp salt
- 1/4 tsp ground turmeric
- 100 ml Tamarind Treacle Sauce
- 1 1/2 tsp chat masala
Prepare
- 4 large Maris Piper potatoes, cut into 2cm/¾ inch cubes
- 0.5 red onion, finely diced
- 1 small red chilli, finely sliced
- 0.5 bunch fresh coriander/cilantro, roughly chopped
Let's Cook
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Step 1.
In a large saucepan over medium-high heat, add the chopped potatoes, salt, and ground turmeric. Cover with cold water and bring to a boil. Reduce the heat to low and simmer for 8–10 minutes, until the potatoes are soft but still hold their shape. Drain well and set aside.
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Step 2.
While the potatoes cook, in a large non-stick frying pan over medium-high heat, add the tamarind treacle sauce and cook, stirring occasionally, until reduced by about half and sticky and gloopy, about 3–5 minutes.
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Step 3.
Toss the drained potatoes with the chat masala until evenly coated. Add them to the reduced tamarind treacle sauce and toss vigorously until fully coated and glossy.
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Step 4.
Just before serving, sprinkle the fries with finely diced red onion, sliced red chilli, and roughly chopped fresh coriander.
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