Bungay Potatoes

Sorry about the title of this one,its a play on the old indian favorite of Bombay Potatoes. Great if served as an accompanyment with any indian styled curry.

Ingredients
450g new potatoes
3 tablespoons olive oil
1/2 teaspoon cumin seeds
2 teaspoons very finely chopped root ginger
1 teaspoon salt
1 teaspoon ground cumin
1/2 green chilli deseeded and finely chopped
2 tablespoons of finely chopped fresh corriander

Preparation
Cook the potatoes in some boiling water until they are tender and allow them to cool. Put the oil in a large frying pan and place over a medium heat. When it is very hot add the cumin seeds and fry for 10 seconds. Add the potatoes and all the remaining ingredients except the corriander and fry for a further 10 minutes turning the potatoes regularly so that they get an even colour. Place in a serving dish and spinkle with the fresh coriander as a garnish.