Green masala eggs

BBC Good Food - - Easiest Ever -

SERVES 4 PREP 10 mins COOK 30 mins EASY V

6 eggs

350g brown bas­mati rice 2 tbsp rape­seed oil

1 onion, finely sliced 2cm piece gin­ger, grated 1 tsp turmeric

1 tsp chilli pow­der

1 tsp ground co­rian­der 400ml can co­conut milk 2 green chill­ies, finely sliced 1 tsp mango chut­ney small pack co­rian­der

1 Lower the eggs into a pan of boil­ing wa­ter and cook for 6 mins, then lift them out and cool un­der cold run­ning wa­ter. Cook the rice fol­low­ing pack in­struc­tions.

2 Heat a lit­tle of the oil in a deep fry­ing pan and cook the onions un­til soft. Add the gin­ger and cook for 1 min, then stir in the turmeric, chilli pow­der and co­rian­der and cook for 1-2 mins or un­til fra­grant. Add the co­conut milk, most of the chill­ies and the mango chut­ney, bring to a sim­mer and cook for 5 mins.

3 Mean­while, heat the rest of the oil in a fry­ing pan or wok. Peel the eggs and stir them around in the hot oil un­til they brown and start to bub­ble and crisp all over. Lift them care­fully out of the pan and halve them.

4 Roughly chop the co­rian­der and stir most of it into the masala with some salt. Add the eggs, scat­ter the rest of the chilli and co­rian­der over the top and serve with the rice.

PER SERV­ING 673 kcals • fat 34g • sat­u­rates 18g • carbs 68g • sug­ars 5g • fi­bre 5g • pro­tein 22g • salt 0.5g

crowd-pleaser £1.05 per serv­ing

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