Cheaper by the dozen

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
• 500g baby potatoes, quartered
• 15ml butter and oil
• 2 cloves garlic, finely chopped
• 2cm fresh ginger, peeled and finely grated
• 3ml black mustard seeds
• 3ml turmeric
• 5ml curry powder
• 3 spring onions (white bits only), chopped
• 1 green chilli, chopped
• 6 curry leaves
• 2 baby marrows, grated
• about 125ml flour
• 2 eggs, beaten
• about 200ml 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.

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