Friday - - FOOD -

Prep time 20 mins Cook­ing time 45 mins Serves 4

675g small waxy pota­toes, such as kipfler, scrubbed 1 tsp each ground co­rian­der and ground cumin

½ tsp cayenne pep­per

¼ tsp ground turmeric 4 eggs

60ml (¼ cup) veg­etable oil ½ tsp each cumin seeds and brown mus­tard seeds 2 dried long red chill­ies

2 tsp finely grated gin­ger 60ml (¼ cup) tomato pas­sata 2 tbsp thick nat­u­ral yo­gurt

⅓ cup (loosely packed) co­rian­der

Bring pota­toes to the boil in a large sau­cepan of lightly salted cold wa­ter over medium-high heat and cook un­til just ten­der, 12-15 min­utes. Drain and cool slightly, then peel and cut into quar­ters. Com­bine in a large bowl with ground co­rian­der and cumin, cayenne pep­per, turmeric and 1½ tsp sea salt and gen­tly mix to com­bine. Cook eggs in a sau­cepan of boil­ing wa­ter for 5 min­utes, then drain and re­fresh in cold wa­ter. Peel eggs and halve length­ways, then set aside. Heat oil in a large fry­ing pan over medium-high heat, add cumin seeds, mus­tard seeds and chill­ies and stir oc­ca­sion­ally over medium heat un­til mus­tard seeds be­gin to pop. Add gin­ger and stir to com­bine, then add pas­sata and cook, stir­ring oc­ca­sion­ally, un­til mix­ture has re­duced by half (2-3 min­utes). Add potato mix­ture­and350ml­wa­ter,stir­to­com­bine­and bring to the sim­mer, then cover, re­duce heat to low and cook un­til pota­toes have warmed through (15-20 min­utes). Add eggs and cook un­til eggs are warmed through (2-3 min­utes). Com­bine yo­gurt and 80ml cook­ing liq­uid in a small bowl, then add yo­gurt mix­ture to curry and stir to com­bine. Re­move from heat, sea­son to taste, scat­ter with co­rian­der and serve hot with steamed rice.

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