Indian born, Atul Kochhar has been critically acclaimed for his modern take on Indian cuisine, as showcased in his restaurant Benares, while he is a television regular, in 2010 launching his own series Atul’s Spice Kitchen: Malaysia.
Heat the oil in a pan and sauté the whole spices and bay leaf
until the spices sizzle.
Add the onion and cook for 5-7 minutes until translucent.
Stir in the curry powder and sauté for 1 minute, then add the
tomatoes and stir to mix.
Cook on medium heat, stirring often, until sauce-like.
Add the meat, ginger, garlic, curry leaves and 300ml/11floz of
the water, bring to the boil then reduce the heat and simmer,
stirring occasionally, for 40-50 minutes or until the meat is
Add the potatoes, salt to taste and the remaining 200ml/7floz
water. Continue simmering until the meat and potatoes are perfectly
cooked - about 15 minutes.
Stir in the chopped coriander and lime juice.
Spoon into the hollows in the bread and garnish with coriander