A deep-fried egg with lime chilli dressing, garam masala & crispy shallots

Name: A deep-fried egg with lime chilli dressing, garam masala & crispy shallots
Yield: For 4
Cuisine: Indian
Ingredients: a small handful of fresh coriander leaves; 1 Tbsp garam masala; 4 eggs; vegetable oil for deep-frying the eggs; 1 tsp fish sauce; ½ bird’s eye chilli, thinly sliced (more or less to taste) or any other red chilli; a small thumb of ginger, peeled then finely julienned or chopped; 1 Tbsp crispy shallots (buy these from Asian food stores or make them yourself); spring onion, finely sliced; 10 g (1 Tbsp) grated pale palm sugar (if it’s a soft sugar just measure it out); 2 juicy limes

Preparation info

For
4

Difficulty
Easy

Appears in

Fusion

By Peter Gordon

Published 2010

About

I’ve had a version of this dish on the menu at the Tapa Room since the day we opened in August 2001. However, what I like about this one in particular is the addition of garam masala, a spice mix from India. I’ve eaten deep-fried eggs similar to this in South-East Asia (without the garam masala), but have also read about a Moroccan/Egyptian version, Baid Mutajjan, in a cookbook by one of my favourite authors, Claudia

Ingredients

Asia
India
Starter
Gluten-free
August

Ingredients

Method