2000s Recipes + Menus
Scrambled Eggs with Curry Leaves
Serves 2 or 3
- Active time:20 min
- Start to finish:20 min
ADAPTED FROM TONY TAN, THE UNLIMITED CUISINE COMPANY, MELBOURNE, AUSTRALIA
May 2008
Eggs with this much going on are great any time of day, with rice, roti, or salad.
- 5 large eggs
- 2 tablespoons ghee
- 20 fresh curry leaves, coarsley chopped
- 2 (4-inch) fresh hot green chiles, including seeds, thinly slicd
- 1 to 2 teaspoons teaspoons minced peeled ginger (to taste)
- 1/2 small onion, thinly sliced
- 1/4 teaspoon turmeric
- 2 small tomatoes, chopped
- 2 spring onions or scallions, finely chopped
-
Garnish:
cilantro sprigs
-
Lightly beat eggs with 1/4 teaspoon each of salt and pepper.
-
Heat ghee in a large nonstick skillet over medium-high heat until hot, then stir-fry curry leaves, chiles, and ginger 30 seconds. Add sliced onion and turmeric and stir-fry until onion is softened, 3 to 5 minutes. Add tomatoes and spring onions and stir-fry until slightly softened, about 3 minutes.
-
Pour in eggs and gently cook over medium-low heat, stirring, until just set.
- Keywords
- tony tan,
- cooking school,
- eggs,
- curry,
- vegetarian
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