Curried potato eggs

This recipe is a combination of a Scotch egg (a boiled egg wrapped in sausage, crumbed and fried) and my favourite curried potato dish by Australian chef Bill Granger.

Serves 6

Preparation time: 1 hour

Cooking time: 30 minutes

• 6 medium eggs

• a pinch of bicarbonate of soda

• 500 g baby potatoes, quartered

• 15 ml butter and oil

• 2 cloves garlic, finely chopped

• 2 cm fresh ginger, peeled and finely grated

• 3 ml black mustard seeds

• 3 ml turmeric

• 5 ml curry powder

• 3 spring onions (white bits only), chopped

• 1 green chilli, chopped

• 6 curry leaves

• 2 baby marrows, grated

• about 125 ml flour

• 2 eggs, beaten

• about 200 ml panko breadcrumbs

• oil for deep-frying

• lemon and yoghurt to serve

1 Put the eggs in cold water in a saucepan, add a pinch of salt and bicarb, and bring to the boil; cook for 4 minutes. Drain and place immediately in ice water to halt the cooking process. Shell the eggs and keep in the fridge until needed.

2 Boil the potatoes in salted water until done. Melt the butter and oil in a pan and sauté the garlic, ginger and mustard seeds until fragrant. Stir in the cooked potato, turmeric, curry, onion, chilli, curry leaves and baby marrows and fry for 5 minutes. Remove from the heat and mash the stir-fry with a fork to form a chunky mash. Flatten the mixture on a plate and refrigerate to cool quickly.

3 Divide the cold curried mash into 6 equal portions. Flatten the first portion in the palm of your hand, put a boiled egg on top and carefully shape the potato around the egg until completely covered. Make sure there are no holes. Repeat with all 6 eggs.

4 Dip the eggs first in flour, then in the beaten egg and finally roll them in the breadcrumbs. Heat about 3 cm of oil in a saucepan and fry the eggs in it until golden-brown on the outside and heated through (the filling is cooked already). Enjoy with a few drops of fresh lemon and yoghurt.

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April 2023

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