Ingredients
- 4 Vivaldi potatoes, halved
- 1/3 cup (80ml) sunflower oil
- 1 tsp black mustard seeds
- 2 garlic cloves, finely chopped
- 1 tbs fresh ginger, finely chopped
- 1 tbs curry powder
- 1/2 tsp ground turmeric
- 20g unsalted butter
- 6 spring onions, trimmed, thinly sliced
- 1 long green chilli, seeds removed (optional), finely chopped
- 4 eggs
- Natural yoghurt, mango chutney and warm naan bread, to serve
Directions
- Place the potato in a large saucepan and cover with cold water. Add a pinch of salt, bring to a simmer and cook for 20 minutes or until just tender. Drain in a colander and leave to cool for a few minutes, then place on a board and cut into bite-sized pieces. Set aside.
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Place a non-stick frypan over mediumhigh heat. Add 2 tbs oil and, when hot, sprinkle the mustard seeds into the pan and cook for a few seconds or until the seeds are just beginning to pop. Add garlic, ginger, curry powder and turmeric, and cook, stirring constantly, for 30 seconds.
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Place the butter in the pan and, as soon as it has melted, add another 1 tbs oil and the chopped potato. Fry for 5 minutes, tossing, until golden and lightly crisp. Scatter the spring onion, chilli and 1/2 tsp salt over the potato and cook, stirring, for a further 1 minute. Season with ground black pepper. Divide the potato mixture among four warm serving plates.
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Carefully wipe out the pan with paper towel and return to the heat. Add remaining 1 tbs oil and fry the eggs for 2-3 minutes until the white is cooked but the yolk is still runny. To serve, place fried eggs on top of potato and serve with yoghurt, mango chutney and naan bread
Serving size: 4
Recipe courtesy of bestrecipes.com.au