Muttachar Spiced Eggs Food

MUTTACHAR (SPICED EGGS)

Steps:

• Fry the onion in a large pan until translucent.
• Add in the green chili, sliced tomatoes and green mango if using. Fry couple of minutes more.
• Pour in the coconut milk and the water, and bring to boil. Add tumeric, paprika, ground coriander and salt, and let simmer for 10 minutes.
• If you're using fresh curry leaves rub them between your hands to release the flavour, dried ones can go straight in the pan. Add also the lemon juice and the fresh coriander, simmer for another 10 minutes.
• If you are using the eggs hard-boiled, add them to the sauce and heat through for 5 minutes. If you want eggs poached, break them gently into the mixture and cook for 3 minutes.
• Serve with rice and bread.

SPICED SCOTCH EGGS

Steps:

• Preheat oven to 220C (200C fan forced).
• Place 8 of the eggs in a large saucepan, cover with cold water and bring to the boil, stirring (this helps centre the yolks) and gently boil for 8 minutes and then remove from heat, drain and cool slightly and peel.
• Soak bread in milk for 2 minutes and add mince, curry paste, remaining egg and parsley, mix until well combined.
• Grease 8 holes of a 12 hole (1/3 cu) muffin tray and line each hole with a slice of bacon, extending over sides and then cover bases with a layer of the mince mixture and then add a boiled egg pointy end up and then press remaining mince mixture around and over the eggs until completely covered and then fold bacon over mince, securing with a toothpick at join and place muffin tray on a rimmed baking tray.
• Bake, uncovered, for 25 minutes or until mince is browned and cooked and then remove toothpicks and stand for 5 minutes =.
• Serve spiced scotch eggs with salad.