- 6 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 350g brown basmati rice
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2cm piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tsp chilli powder
- 1 tsp ground coriander
- 400ml can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 2 green chillies, finely sliced
- 1 tsp mango chutney
- small pack coriander
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.
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.
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.
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.