serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Veggies and Eggs
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 8 eggs
- 2 tbsp coconut oil
- ½ tsp yellow mustard seeds
- 1 tsp fennel seeds
- 1 sprig curry leaves
- 1 large red onion, finely sliced
- 2 tbsp garlic and ginger paste
- 2 tomatoes, roughly chopped
- salt, to season
- 1 large green chilli, sliced
- 1 small green chilli, sliced
- ¼ tsp turmeric powder
- 1 tbsp ground coriander
- 1 tsp ground black pepper
- 2 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 2 dried Kashmiri chillies
- 400 ml coconut milk
- 4 good-quality croissants, to serve
Instructions
1. Bring a large saucepan of water to the boil and boil the eggs for 8 minutes. Peel under running water.
2. Heat a medium frying pan over medium heat and add the coconut oil. Add the mustard and fennel seeds and allow to crackle. Add the curry leaves, onion, garlic and ginger paste, tomatoes, salt and chillies and fry until the onions are lightly browned. Add the ground spices and mix well. Add the coconut milk and bring to a simmer. Simmer until the sauce comes together, then add the peeled eggs and stir to coat.
3. Preheat your oven to 200˚C. Warm the croissants and serve with the curry.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Veggies and Eggs
