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O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

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Banana and coconut caramel fritters


Nutmeg and coconut are great pals with banana, jazzing up the classic milk-bar fritter. The best bananas to use are lovely ripe sugar bananas.

You'll need

Vegetable oil, for deep-frying 75 gm (½ cup) self-raising flour 35 gm (¼ cup) cornflour 1 tbsp rice flour ½ tsp baking powder 1 tsp freshly grated nutmeg, plus extra to serve 140 ml sparkling water, chilled 6 ripe sugar bananas, halved lengthways Coconut ice-cream and toasted sesame seeds, to serve   Coconut caramel 250 ml (1 cup) coconut milk 50 gm unsalted butter 330 gm (1½ cups) caster sugar

Method

  • 01
  • For coconut caramel, bring coconut milk and butter to the boil in a small saucepan over medium heat, then remove from heat and set aside. Place sugar and 125ml water in a medium saucepan over low heat and stir until the sugar dissolves. Place a sugar thermometer in the pan, bring to the boil and cook without stirring until mixture reaches 140C and is a caramel colour (12-15 minutes). Remove from the heat, add milk mixture (be careful, hot caramel will spit) and 1 tsp salt and whisk to combine. Return to the heat and cook, stirring frequently, until slightly thickened (1-2 minutes). Set aside to cool.
  • 02
  • Heat oil to 180C in a deep-fryer or deep frying pan. Combine self-raising flour, cornflour, rice flour, baking powder, nutmeg and a pinch of salt in a bowl. Slowly whisk in sparkling water until smooth, then refrigerate for 30 minutes to rest. Dip bananas in batter, shaking off excess, then fry, turning occasionally, until golden and crisp (2-3 minutes; be careful, hot oil will spit).
  • 03
  • Serve hot with coconut ice-cream and top with caramel and sesame seeds.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Wine suggestion Sweet, rich botrytis sémillon

Featured in

Aug 2016

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