Indian Potatoes with Fried Egg (4)

A quick supper from ” Easy” by Bill Granger.

Indian Potatoes with Fried Egg (4)
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    Indian Potatoes with Fried Egg (4)
    Print Recipe
      Ingredients
      Servings:
      Instructions
      1. Bring a large saucepan of salted water to the boil over a high heat. Add the potatoes, reduce to a simmer and cook for 13 minutes or until just tender. Drain in a colander and set aside to cool for a few minutes.
      2. Put a non stick frying pan over a medium high heat. Add 2 tbsps oil, then sprinkle in the mustard seeds and cook for a few seconds until they start to pop.add the garlic, ginger, curry powder and turmeric and cook, stirring constantly, for 30 seconds.
      3. Add the butter to the pan and as soon as it has melted add another tablespoon of oil and the potatoes. Fry for 5 minutes, turning often. , then scatter over the spring onion, chilli and salt. Toss together for a minute more. Season to taste and divide the potatoes between 4 warmed plates.
      4. Heat another tablespoon of oil in a large non stick frying pan and fry the eggs for 2-3 minutes until cooked. Meanwhile fry the curry leaves in the remaining oil for 2 minutes, until turning dark and glossy. Drain on kitchen paper.
      5. Place the fried eggs on top of the potatoes and scatter with the curry leaves. Serve immediately.
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