The perfect fridge-ends dish: when the potatoes are left overnight, they dry out, so when you fry them they take on all the flavours and become incredibly crisp.
- 800 g (1 lb) potatoes, peeled and halved
- 4 tbsp sunflower oil
- 1 tsp black mustard seeds
- 2 garlic cloves, finely chopped
- 2 cm fresh ginger, grated
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 green chilli, finely diced (deseed first, if preferred)
- 25 g (1oz) butter
- 6 spring onions, trimmed and finely sliced
- 4 large free-range egg
- ½ tsp crushed chilli flakes
- a few springs fresh curry leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Put the potatoes in a large saucepan and cover with plenty of cold water. Bring to a simmer and cook for 15 minutes or until just tender. Drain in a colander and leave to cool for a few minutes. Put on a board and cut into bite-sized pieces.
2. Place a non-stick frying pan over a medium-high heat. Add 2 tablespoons of the oil and, when hot, sprinkle the mustard seeds into the pan and cook for a few seconds or until just beginning to pop. Add the garlic, ginger, curry powder, turmeric, chopped chilli and cook for 30 seconds, stirring constantly.
3. Drop the butter into the pan and, as soon as it has melted, add another tablespoon of oil and the potatoes. Fry for 5 minutes, turning often. Scatter the spring onions over the potatoes and toss for a minute more. Season with ground black pepper. Divide the potatoes between four warm plates.
4. Return the pan to the heat. Add more oil, if it needs it, and break in the eggs. Scatter with crushed chilli and cook until the white is set and crisp. Add the sprigs of curry leaves to the pan to also crisp up. Put the fried eggs on top of the potatoes, scatter with curry leaves and serve.
Recipe © William Granger