Frying onions in curry paste gives a good flavour hit to this simple combo. You can swap out green for a red or yellow curry paste.
Serves: 4
INGREDIENTS
4 store-bought roti
1/4 cup extra virgin olive oil
1 tablespoon green curry paste
2 brown onions, thinly sliced
1 teaspoon apple cider vinegar
4 eggs
To serve
1 cup finely shredded cabbage, red or green or a combination of both
¼ cup fresh coriander, roughly chopped
sea salt and ground pepper
1 lemon, cut into wedges
METHOD
Preheat the oven to 120°C.
Put the roti between two lined baking trays and place in the oven to warm for 15 minutes.
Heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the curry paste and fry for 1 minute, stirring so it doesn’t stick. Add the onions and vinegar and cook for 10 minutes until soft and starting to brown. Remove from the pan and set aside. Add the remaining oil to the pan and fry the eggs until cooked to your liking.
To serve: Layer cabbage, onions, fried egg and coriander on each plate, season and serve with a roti and a lemon wedge.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Roti with Salt and Pepper Tofu, Spicy Peanut Sauce and Quick Pickled Shallots]()
RecipeRoti with Salt and Pepper Tofu, Spicy Peanut Sauce and Quick Pickled Shallots
Article by Jane Lyons![Roti Wraps with Falafel, Paprika Mayo and Pickled Carrots]()
RecipeRoti Wraps with Falafel, Paprika Mayo and Pickled Carrots
Article by Jane Lyons![Roti with Smoky Chickpeas, Hummus and Preserved Lemon Chimichurri]()
RecipeRoti with Smoky Chickpeas, Hummus and Preserved Lemon Chimichurri
Article by Jane Lyons![Chicken Kottu Roti]()
RecipeChicken Kottu Roti
Article by Olivia Galletly
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.