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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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.