My first ever cookbook was Madhur Jaffrey’s Indian Cookery based on her 1982 BBC TV series. That book taught me a great deal and from it I mastered the basics of Indian cooking. Today, if I had to cook a meal to save my life or win a million dollars it would probably be a curry. One of my favourite recipes from her book is this version of scrambled eggs which raises it from the mundane to a dish delicately packed with flavour. Great for lunch or breakfast with toast or crusty bread.
Serves 4
3 tbsps unsalted butter or vegetable oil or combination of both
1 small onion finely chopped
1 tsp grated fresh ginger
1/2-1 green chilli finely chopped
1-2 tbsps chopped fresh coriander
1/8 tsp ground turmeric
1 tsp ground cumin
1 small tomato (peeled – if you can be bothered) chopped
6 large free range eggs beaten
Sea salt and fresh ground pepper
Method
Melt the butter in a non-stick frying pan or saucepan on a medium heat
Put in the onion and cook till soft
Add the ginger, chilli, fresh coriander, turmeric and tomato and cook for 4-5 minutes till the tomato is soft.
Add the eggs with a little salt and pepper and cook, stirring until you reach the consistency you like
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