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
RecipeRoti with Salt and Pepper Tofu, Spicy Peanut Sauce and Quick Pickled Shallots
Article by Jane Lyons
RecipeRoti Wraps with Falafel, Paprika Mayo and Pickled Carrots
Article by Jane Lyons
RecipeRoti with Smoky Chickpeas, Hummus and Preserved Lemon Chimichurri
Article by Jane Lyons
RecipeChicken Kottu Roti
Article by Olivia Galletly
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!