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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.