Egg tikka masala

Name: Egg tikka masala
Cook time: 25 min
Yield: 2
Cuisine: South Asia

with spinach and turmeric rice

Ready in around 25 mins

RECIPE FACT:

It is claimed that tikka masala was created in Glasgow, Scotland in the 1970’s to provide residents with a milder flavoured curry.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE EGGS AND PREPARE THE VEGETABLES:
Once the water is boiling add the free-range eggs and cook for 7-8 mins for soft boiled – a little longer for hard boiled. Drain and run under cool running water before peeling and cutting in half. Peel and finely slice the red onion. Remove the curry leaves from their stalks.
2. TO COOK THE TURMERIC RICE:
Open the bag of steamed brown rice, squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium heat with the turmeric oil. Once hot, add the curry leaves and cook for 30-60 secs then remove from the pan onto a paper towel. Place the pan back on the heat then add the rice and cook for 1-2 mins. Add the peas then cook for a further 1-2 mins. Remove from the pan into a serving bowl and cover to keep warm.
3. TO COOK THE SPINACH AND EGG TIKKA MASALA:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the onions, season with salt and cook for 4-5 mins stirring occasionally until soft. Add the baby spinach and cook for 1-2 mins until starting to wilt. Turn the heat to medium-low, pour in the tikka masala sauce, stir and cook for 1-2 mins. Add the eggs and cook for a further 1-2 mins until heated through.
TO SERVE:
Spoon turmeric rice into bowls then top with egg tikka masala. Sprinkle over the crispy shallots and curry leaves.