A quick supper from ” Easy” by Bill Granger.
Ingredients
- 800 g desiree potatoes peeled and cut into 1 cm dice
- 6 tbsps sunflower oil
- 1 tsp black mustard seeds
- 2 garlic cloves peeled and finely chopped
- 1 tbsp finely chopped ginger
- 1 tbsp medium curry powder
- 1/2 tsp turmeric
- 25 g unsalted butter
- 6 spring onios trimmed and finely sliced
- 1 green chilli deseeded and finely diced
- 1/2 tsp flaked sea salt
- 4 large free range eggs
- a small handful fresh curry leaves
Servings:
Instructions
- 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.
- 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.
- 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.
- 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.
- Place the fried eggs on top of the potatoes and scatter with the curry leaves. Serve immediately.
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