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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.
