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


Preparation info

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    • Difficulty


Appears in

Fusion: A Culinary Journey


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