1 kg potatoes, peeled and cut into strips/fries (rinse the potato strips a couple of times to get rid of excess starch)
2 tbsp margarine/butter
1/2 tsp Tropical Heat paprika
1 tsp salt(or to taste)
2-3 tbsp ketchup/tomato sauce
1 tbsp tomato puree/paste
1 tsp Tropical Heat chilli powder (or to taste)
1/4 tsp Tropical Heat garlic powder
1/4 tsp Tropical Heat cumin powder
1/4 tsp Tropical Heat turmeric powder
1 chopped green chillies
Juice of half a lemon
Chopped coriander for garnishing
Oil for deep frying
Fry the chips twice - fry them the first time, then drain them from the oil, re-heat the oil and fry them again to make them extra crispy
In a pan, heat the margarine/butter. When it melts, turn off the heat, add the paprika, salt, red chilli powder, garlic paste, tomato paste/puree and ketchup/tomato sauce or chilli sauce if you prefer them extra hot.
You can also add a little bit of any other spice like cumin powder or turmeric to play around with the flavour. To make it extra hot, add chopped chillies or red chilli flakes.
Turn on the heat again and cook these ingredients until they are well combined and starting to thicken - add a splash of water if you prefer your chips saucy.
Turn down the heat to low and put in your chips. Toss them around so that they are properly covered in sauce/masala.
Turn off the heat and squeeze in half a lemon and garnish with coriander, and you can now enjoy you masala fries.