Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Turmeric fried eggs with tamarind dressing
Serves 2 Starters and mains
Ingredients
- 1 shallot, sliced into thin rounds
- 2tsp lime juice
- 3½tbsp olive oil
- 2 garlic cloves, crushed
- 200g baby spinach
- ½tsp ground turmeric
- 4 large eggs
- 1 green chilli, finely sliced into rounds, with seeds
For the tamarind dressing
- 30g tamarind paste
- 1tbsp lime juice
- 1 tsp fish sauce
- 2tsp light soft brown sugar
- 5g fresh coriander, roughly chopped
Method
Put the shallot, lime juice and a pinch of salt in a small bowl and use your fingers to gently massage everything together. Set aside to pickle lightly while you make the rest.
Put all the dressing ingredients in another bowl and whisk to combine and dissolve the sugar. Add 2–4tsp water to loosen the mixture (this will vary according to the make of tamarind paste).
Put 1tbsp oil in a large frying pan set over a medium-high heat. Once hot, add the garlic
and cook for 90 seconds, stirring, until fragrant and lightly coloured, then stir in the spinach along with a couple pinches of salt and cook for around 4 minutes until wilted. Transfer to a serving plate and wipe out the pan.
Add the remaining 21/2tbsp oil plus the turmeric to the same pan, stirring to combine, and
return it to a medium-high heat. Once hot but not smoking, crack in the eggs and quickly sprinkle the whites with the chilli slices. Season the eggs all over with a good pinch of salt
and use a spatula to separate the whites so the eggs are not joined together. Fry for 3–4 minutes, spooning some of the oil over the whites. You want the whites to be crispy around the
edges and the yolk to be runny, but you can fry them for longer if you prefer them more cooked.
Use a spatula to transfer the eggs to the plate of spinach, drizzling over any extra turmeric
oil from the pan. Top with the pickled shallots, then drizzle some tamarind dressing over,
serving the remainder alongside.
Advertisement