Fast food
Fed up and hungry after a long day in the office full of frustrations I came home to not much in the cupboard. The following recipe - an hybrid cross between Undey Vindaloo and Turkish Menemen - was a big success and cheered up a miserable day no end. Best results when cooked in a lidded skillet.
Vindamen or Meneloo
2 small onions, peeled and roughly chopped
2 cloves garlic, peeled and chopped
3 - 4 egg sized new potatoes, scraped and diced
50g / 2oz chestnut mushrooms, cut into chunks
1 tbs Pataks Korma paste
1 tbs olive oil
200ml / 7fl oz stock or water
3 - 4 free range eggs
1 tbs fresh chopped coriander
Put the onions, garlic, potatoes, mushrooms, curry paste, and oil into a skillet or deep frying pan over a low heat and mix well to combine. Cover and cook, shaking from time to time, for 10 minutes. Add the stock or water and stir well making sure nothing is sticking to the base of the pan. When the potato is just soft and the mixture is thickening, carefully crack the eggs over the dish. Cover and continue to cook over a low heat until the eggs are just set. Serve scattered with the fresh coriander and (naan) bread or chapatis.
(c) Sarah Beattie 2007
