Emily Dobbs’ egg curry
How do you like your eggs? Curried! Everybody will devour it’s mild and comforting finesse. Frying the eggs gives a tofu-like exterior.
Boil the eggs for 5 minutes, then carefully remove from the water with a slotted spoon and set aside. Once cool, peel the eggs, pat dry, and prick with a fork and roll in 2 tsp of turmeric.
Heat the oil in a frying pan and fry the eggs in batches, a couple of minutes at a time, tuning over with a spoon until crisp on the exterior and they’re lightly golden all over.
In another small pan, heat the oil until just smoking, add the mustard seeds, cumin seeds and curry leaves. Add the onion, green chillies, garlic and salt. Fry for a couple of minutes, then add the chilli powder, remaining turmeric, curry powder, cinnamon, and anchovies. Add the coconut milk with 200ml water and simmer for 5 minutes until the sauce has reduced and the flavours have combines. Season to taste.
Slice the eggs in half, or keep whole if you prefer, and season each with a little salt and black pepper then add to the sauce. Simmer together for a couple of minutes and finish with a few scratches of whole nutmeg before removing from the pan and serving with the string hoppers.
8 Burford Brown Eggs
3 tsp turmeric
3 tsp vegetable oil
1 tsp black mustard seeds
1 tsp cumin seeds
Handful of curry leaves
1 onion, peeled and finely chopped
2 small green chillies, finely chopped
15g garlic, peeled and chopped finely
1 tsp sea salt
1 tsp chilli powder
1 tsp roasted curry powder
1 cinnamon stick
4 ortiz anchovies, chopped
200ml coconut milk
Whole nutmeg grated
Sea salt and freshly ground black pepper
String hoppers (you can buy these from a shop or online)