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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.