Serves 2 – 4
You’ll need: 45ml sunflower oil; 5ml fennel seeds; 5ml garam masala; 1 sprig of fresh curry leaves; 1 onion, finely chopped; 10ml chilli flakes; 2 potatoes, cubed and par-boiled; 10ml ginger, finely chopped; salt and pepper, to taste; 1 x 400g tin chopped tomatoes; 300ml coconut milk; 300ml coconut cream; 3 large hard-boiled eggs; pap, to serve.
How to:
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, chilli 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.
* Recipe & image by The South African Poultry Association.
