Peel the potatoes, wash them in salted water (1 teaspoon), cook for about 20 minutes and drain. Peel and dice the onion. Peel and finely dice the garlic cloves. Clean, wash and finely dice the chilli pepper. Wash and quarter the cherry tomatoes. Wash the parsley, shake dry and pluck. Fry the minced meat in a pan with oil (3 tbsp) until crumbly, add onion cubes, garlic clove cubes and chilli pepper cubes and fry / stir fry briefly. Add tomato paste (2 tablespoons), curry powder (1 teaspoon), sugar (½ teaspoon), salt (½ teaspoon), sambal oelek (½ teaspoon) and pepper (2 big pinches) and fry everything briefly. Deglaze / pour in water (200 ml), add the cherry tomatoes, bring to the boil briefly and simmer / reduce at a low temperature for approx. 5–6 minutes. Finally, fold in the plucked parsley (1 cup) and crème fraîche (2 tbsp). Serve the minced meat sauce with a dollop of crème fraîche, garnished with triplets and parsley, pickles and cherry tomato.