INDIAN SCRAMBLED EGGS

Indians love their scrambled egg cooked until very dry. We fry it until all the moisture has evaporated and the spices come to the fore. You can, of course, opt for a softer, more yielding texture, here, though I encourage you to try it the traditional way at least once.

SERVES 4

4tbsp vegetable oil

1 small onion, finely chopped 1 cube of frozen crushed garlic or 3 garlic cloves, crushed 1 cube of frozen crushed ginger or 1 thumbsized piece of fresh ginger, peeled and grated ¼ of a cauliflower (approx. 200g/7oz), grated ½tsp ground turmeric ½tbsp ground coriander 8 eggs

½tsp salt

½tsp freshly ground black pepper

1 tomato, finely chopped, to garnish

2tbsp finely chopped fresh coriander, to garnish Flatbreads, toast or fried bread, as well as ketchup or chilli sauce, to serve

Heat the oil in a large, non-stick frying pan/skillet over a medium heat, then add the onion, garlic and ginger and cook, stirring occasionally, for about 5 minutes, until the onion is soft and translucent. Add the cauliflower, ground turmeric and ground coriander and cook, stirring occasionally, for 2 minutes.

Crack the eggs into a large jug, add the salt and pepper, and beat with a fork to combine. Reduce the heat under the pan to low, then tip in the eggs and cook, stirring continuously, until scrambled to your liking. (Traditionally, this would be served with the eggs cooked until dry and granular, but I know that western palates often prefer a softer, more pillowy texture.)

Divide the eggs between serving plates and garnish with the tomato and fresh coriander. Serve hot, with flatbreads, toast or fried bread and ketchup or chilli sauce.