Keralan Potato Salad

1. Make the pickled onion. Thinly slice the onion and mix well in a medium bowl with the cider vinegar salt and sugar. Set aside.
2. In a bowl, combine the Keralan Spiced Coconut Paste with the mayonnaise. Stir in the chopped new potatoes and a pinch of salt. Mix until everything is evenly coated.
3. Spoon into a serving dish. Top with pink pickled onion and a scattering of nigella seeds. Add a few fresh coriander leaves or torn curry leaves for extra lift, if you like.

For smashed potatoes

1. Tip the potatoes onto two lined baking trays. Smash down with the base of a large flat-bottomed glass. Drizzle with 2 tbsp of olive oil. Place into an oven preheated to 200C and cook for 25-30 minutes, or until golden and crispy.