Name: Indian-style scrambled eggs with green chilli and coconut
Yield: 4
Ingredients: 2 tbsp ghee or coconut oil; ½ onion, finely chopped; 1 garlic clove, finely chopped; 1 long green chilli, thinly sliced, plus extra, to serve; 1 tbsp finely grated ginger; 2 tsp black mustard seeds; Pinch of ground turmeric; 8 eggs, lightly beaten; 60 ml coconut cream, plus extra to serve; Grated coconut, coarsely chopped coriander and warm naan bread, to serve

Ingredients

2 tbsp ghee or coconut oil

½ onion, finely chopped

1 garlic clove, finely chopped

1 long green chilli, thinly sliced, plus extra, to serve

1 tbsp finely grated ginger

2 tsp black mustard seeds

Pinch of ground turmeric

8 eggs, lightly beaten

60 ml coconut cream, plus extra to serve

Grated coconut, coarsely chopped coriander and warm naan bread, to serve

Method

Main

1.Heat ghee or oil in a large frying pan over medium-high heat, add onion, garlic and chilli and sauté, stirring occasionally, until fragrant (3-4 minutes). Add ginger and mustard seeds, and stir until fragrant and seeds start to pop (30 seconds), then stir in turmeric.

2.Meanwhile, whisk eggs and coconut cream in a bowl and season to taste. Add to pan and stir occasionally until egg is just set (2-3 minutes). Divide among bowls, drizzle with coconut cream, top with grated coconut, coriander and chilli, and serve with warm naan bread.

Styling by Emma Knowles

Profile Claire Delmar