
Serves 2 – 4
Preparation time 45 minutes
Ingredients
- 45ml (3 tbsp) sunflower oil
- 5ml (1 tsp) fennel seeds
- 5ml (1 tsp) garam masala
- 1 sprig of fresh curry leaves
- 1 onion, finely chopped
- 10ml (2 tsp) chilli flakes
- 2 potatoes, cubed and par-boiled
- 10ml (2 tsp) ginger, finely chopped
- Salt and pepper, to taste
- 1 x 400g tin chopped tomatoes
- Salt and pepper, to taste
- 300ml coconut milk
- 300ml coconut cream
- 3 large, hard-boiled eggs
- Pap, to serve
Method
- Heat the oil in a large frying pan and add the fennel seeds, garam masala and curry leaves, stirring continuously until fragrant.
- Add the onions, chili flakes and potatoes, and continue to cook, for about 2 minutes, until the onions are translucent.
- Stir in the ginger and cook for a further 5 minutes and season to your taste.
- Mix in the tomato and cook for about 10 minutes stirring occasionally.
- Pour in the coconut milk and cream and reduce the heat and simmer for 5 minutes.
- Gently add the eggs, cover and simmer for 2 minutes.
- Serve hot with the pap.