Baked potato with shallots, curry powder and parsley.
Dab the potatoes dry with kitchen paper. Wrap each potato in a piece of aluminum foil. Place them in the coals of the braai for about 30 minutes. Times regularly.
The potato is cooked if you can easily insert and remove a satay stick. Chop the shallot. Meanwhile, melt the butter in a small frying pan.
Let the shallots cook over low heat for about 20 minutes but do not color. Stir in the last min. The curry powder and allow to cool.
Season with salt and pepper. Slice the parsley. Stir in the butter and parsley.
Remove the aluminum foil from the potatoes and cut them in length. Put in some curry butter.
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