Peel and cube 2-3 large firm potatoes into bite size pieces.
Madras curry powder
Minced garlic (fresh preferred by dry OK)
Sunflower or olive oil
Heat a heavy pan on high, add oil just to coat the base of the pan. When hot, add the potatoes and toss evenly in the oil and cook until a fork just pierces the surface...mixing occasionally to prevent burning.
Add about 2 tablespoons of curry power, 1-2 teaspoon of garlic (to taste). Toss well to be sure all the potatoes are coated.
Continue mixing to prevent burning, but if you like crispy edges, let sit longer before stirring.
If you want a stronger curry taste, add more curry powder and garlic.
If you like hotter curry, use a hot madras powder.