Indian-style scrambled eggs with green chilli and coconut

AT A GLANCE

  • Serves 4 people

  • 2 tbsp ghee or coconut oil
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 long green chilli, thinly sliced, plus extra, to serve
  • 1 tbsp finely grated ginger
  • 2 tsp black mustard seeds
  • Pinch of ground turmeric
  • 8 eggs, lightly beaten
  • 60 ml coconut cream, plus extra to serve
  • Grated coconut, coarsely chopped coriander and warm naan bread, to serve
01   Heat ghee or oil in a large frying pan over medium-high heat, add onion, garlic and chilli and sauté, stirring occasionally, until fragrant (3-4 minutes). Add ginger and mustard seeds, and stir until fragrant and seeds start to pop (30 seconds), then stir in turmeric.
02   Meanwhile, whisk eggs and coconut cream in a bowl and season to taste. Add to pan and stir occasionally until egg is just set (2-3 minutes). Divide among bowls, drizzle with coconut cream, top with grated coconut, coriander and chilli, and serve with warm naan bread.

Topics:

CHILLIES, FAST, INDIAN, WINTER, EGGS, TURMERIC

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

FEATURED IN

Jun 2016

Jun 2016

View Full Site