Wash and soak the potatoes in cold, salted water for 15 minutes. Drain and pat dry.
Heat enough oil to deep fry the potatoes in a large wok. Fry the potatoes until golden all over. Don’t worry about cooking them all the way through at this point. Drain on a piece of kitchen paper and set aside.
In a large pan with a tight-fitting lid, gently heat 1 tbsp oil. Add the ground spices, tomato purée, fresh ginger and garlic. Cook on a medium/low heat for around 5 minutes, stirring all the time. If you find it’s sticking, add a little hot water and continue to cook until the water has evaporated and the spices are aromatic.
Add the chopped tomatoes, 270ml hot water, salt and sugar. Stir. Add the potatoes and mix again.
Cut out a round piece of grease-proof paper to cover your pan. Sit it directly on top of the curry and put a lid on top of the pan.
Turn the heat down to the lowest it can go and cook for at least 30 minutes or until the potatoes are tender.
Once the potatoes are cooked, remove the lid and paper. Turn the heat off and allow the curry to cool for 10 minutes. Add the honey and cream or yoghurt, stirring quickly and all the time until it’s fully combined. Stir in the extra 1 tsp ground fennel seeds.
Garnish with chopped fresh coriander, ground fennel and Kashmiri chilli flakes.