Eggs nestled in a delicious tomato coconut sauce infused with spices and curry leaves are then topped with a zingy green chilli and toasted coconut sambal.
Serves: 2-3
INGREDIENTS
1 small brown onion, finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon ground garam masala
½ teaspoon each ground paprika and chilli flakes
2 tablespoons tomato paste mixed with 2 tablespoons water
2 tablespoons vegetable oil
1 cinnamon stick
1 teaspoon cumin seeds
¼ teaspoon each black and yellow mustard seeds
200ml coconut cream
10 curry leaves
1 teaspoon sea salt
2 teaspoons lemon juice
6 boiled eggs, peeled
1 long green chilli, finely chopped
2 tablespoons desiccated coconut, toasted
METHOD
Put the onion, garlic, ginger, garam masala, paprika and chilli flakes in a bowl and set aside. Place the tomato paste mixture in another small bowl.
Heat the oil in a medium sauté pan over a low heat and add the cinnamon stick, cumin and both mustard seeds. Cook for about 40 seconds, stirring constantly, until fragrant and sizzling.
Immediately add the tomato paste mixture and cook for 1 minute, stirring all the time. Add the onion mixture and 1/3 cup of water and cook gently for about 15 minutes, or until the onion is very soft.
Add the coconut cream, curry leaves, salt and 1/4 cup of water and simmer for 10 minutes until reduced and thickish. Stir in the lemon juice and add the eggs, letting them warm through for a couple of minutes. Top with the combined green chilli and coconut and serve with lots of warm roti for scooping up the sauce.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!