Serves 1
Directions
- 1Finely dice one onion.
- 2Peel and mince a thumb-sized piece of ginger.
- 3Roughly chop one green chili.
- 4Chop two cloves of garlic.
- 5Heat a generous tablespoon of ghee in a pan.
- 6Add coriander seeds and cumin to the hot ghee.
- 7Add curry leaves to the pan and toast the spices briefly to activate their flavor.
- 8Add the chopped onion, chili, ginger, and garlic to the pan and cook until the onions are soft.
- 9Add turmeric and curry powder to the cooked onions and spices.
- 10Briefly warm and toast the turmeric and curry powder in the oil.
- 11Add a splash of water to bring the ingredients together.
- 12Add most of a tin of coconut milk to the pan and stir.
- 13Reduce the curry until it thickens.
- 14Chop blanched spinach.
- 15Add the chopped spinach to the curry.
- 16Make a well in the curry and crack in an egg.
- 17Cover the pan with a lid to cook the tops of the eggs until the whites are set and the yolks are runny.
- 18Serve a bit of rice on a plate.
- 19Spoon the egg curry over the rice.
- 20Finish with some fresh coriander and a squeeze of lemon.
Ingredients
- 1 Onion
- 1 thumb-sized piece Ginger
- 1 Green chili
- 2 Garlic cloves
- 1 tablespoon Ghee
- Coriander seeds
- Cumin
- Curry leaves
- Turmeric
- Curry powder
- Water
- tin Coconut milk
- Blanched spinach
- Eggs
- Rice
- Fresh coriander
- Lemon
Equipment
Cutting boardKnifePanStoveSpoonLid
Tips
- The key to a good curry is toasting the spices to bring out their flavor; be incredibly careful they don don't burn.
- Having your onion already chopped means you can throw it in to immediately lower the heat in the pan when the spices are ready.
- This is a great curry base recipe to use with fish or chicken.
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