Picnicking has long been a tradition for my family, generations ago on the shores of the Arabian Sea, then on the banks of Nile. When they moved to England, they picnicked at the seaside resort Cleethorpes — still in their saris, stoic in the face of the cold weather, wearing three sweaters each.

Although the landscape and weather changed when they moved here, the food remained the same. The key was always simple food that could travel well and was, most importantly, big on flavor.

It’s no surprise, then, that potatoes were always on the menu. They take flavor so well, are inexpensive and can be eaten hot or cold.

Over time these South Indian picnic potatoes have become a family picnic staple. They are a distant, more tropical cousin of the classic potato salad but embellished with coastal Indian ingredients: crisp shallots, a few spices, crunchy golden cashews and a little coconut milk.

Because they are so rich, they are best served with simple accompaniments: some leftover chicken, chapattis and a simple salad that won’t wilt in the heat.

Coconut, shallots and curry leaves are the leading ingredients of South Indian food, and together they make a great team. But if you can’t find curry leaves, just leave them out.

• 2 pounds baby new potatoes, washed
• 2 tablespoons coconut oil
• 1 teaspoon black mustard seeds (substitute yellow or brown mustard seeds if you can’t find black)
• 1 teaspoon cumin seeds
• 10 fresh curry leaves
• 5 large shallots, diced
• 3 cloves garlic, crushed
• 1-inch knob of ginger, peeled and grated
• 2 green chilies, finely sliced
• 1 large handful of cashews
• 3/4 teaspoon salt (or to taste)
• 1/2 cup coconut milk

Place potatoes in a pan of water and bring to boil. Simmer 10 minutes, or until potatoes are tender. Drain and set aside to cool. When cool enough to handle, halve the biggest potatoes.

In large frying pan, heat oil over medium; add mustard seeds, cumin seeds and curry leaves. When seeds start to wriggle and the curry leaves crisp, add shallots and cook until they turn golden, then add garlic, ginger, chilies and cashews.

Cook another 2 minutes, then add potatoes and salt. Turn heat to high and fry potatoes for a few minutes until they brown slightly.

Add coconut milk and stir until coconut milk evaporates to form a sticky glaze. Serve hot or cold. Serves 4-6.

Approximate nutritional information, per serving: 410 calories, 9 g fat, 12 g saturated fat, no cholesterol, 462 mg sodium, 53g carbohydrate, 7g fiber, 6g sugar, 9g protein