Smashed curried baby potatoes

1.5 kg baby potatoes, washed
2 tbs korma curry paste
1 tbs cumin seeds
1 tbs olive oil
3 stems curry leaves
1 red onion, peeled and finely sliced or diced
1/4 cup red wine vinegar (we occasionally like using raspberry vinegar)
1 tbs caster sugar
2 tbs salt
1 cup mint leaves, washed and roughly chopped
1 cup coriander leaves, washed and roughly chopped

Green Chilli Yoghurt

1 cup plain greek yoghurt
1 long green chilli ( these are meant to be quite mild on the heat front)
1/3 cup mint leaves, washed
1/3 cup coriander leaves, washed
1 tbs lemon juice
1 tbs grated ginger

Preheat the oven to 200 degrees celsius (fan-forced). Line a large baking tray with baking paper. Place the potatoes, curry paste, cumin seeds and oil in a large bowl and stir to combine. Arrange potato mixture on the tray. Top with curry leaves and place in the oven. Roast for 35-40 minutes or until tender. Set aside to cool slightly. Use a paper towel to gently crush the potatoes. Roast for 10 minutes or until golden and the edges are crisp. The korma paste by this stage can become almost burnt, I like to remove them from the first baking tray and baking paper and place them on a second without the curry paste and drizzle with some olive oil and bake for another 10 minutes. Remove from the oven until needed.

Meanwhile, combine the onion, vinegar, sugar and salt in a bowl and leave to soak or macerate for 45 minutes. Drain well after soaking has ended.

To make the green chilli yoghurt, place all of the ingredients in a food processor and process until smooth.

Arrange the potatoes, mint, coriander, pickled onion on a large serving platter. Drizzle with the dressing or serve the dressing at the table from a small bowl.