Kit Contains:
Garlic and Ginger Paste
Tyga Masala No. 22
Tyga Masala No. 27
Tyga Masala No. 2
You will need to buy:
1tsp Salt
3 tbs Vegetable oil/Rapseed Oil
6 Eggs
150ml Coconut Milk
2 Large Onions (250g)
2 Tomatoes (medium)
Coriander (optional)
Prep:
- Finely dice the onions.
- Roughly chop the tomato.
- Chop the coriander.
Cook:
- Place the eggs in a saucepan and cover with cold water. Place on a hob and bring to the boil. Once the water is boiling, cook for a further 10 mins. Once cooked, place the eggs in cold water and set aside.
- In a large deep frying pan over a medium heat add 3tbs oil, onions, Ginger and Garlic Paste, Tyga Masala No. 22, and 1tsp salt and cook for 4 minutes stirring continuously.
- Add Tyga Masala No. 2 and Tyga Masala No. 27 (1tsp medium - whole pot very hot) and simmer for 2 minutes.
- Add 100ml water and the tomatoes and bring to the boil and saut� for 3 minutes.
- Add 150ml coconut milk and simmer for 3 minutes or until you have a lovely thick sauce.
- Remove the shell from the eggs and cut them lengthways and place them in the sauce with the yolks facing upwards. Cook for 6-7 minutes, coating them in the sauce.
- Sprinkle with coriander (optional) and serve.
VEGETARIAN
Sweet Potato & Chickpea
Prep
Steps 1 - 3. as recipe
4. Peel and dice 2 x sweet potato
5. Drain 1 400g tin of chickpeas
Cook
Step 1. skip
Steps 2 - 4 as recipe
5 Add 150ml coconut milk, sweet potatoes and chickpeas coating the vegetables in the sauce, cover and cook for 20-25 minutes, or until sweet potatoes are cooked.
6. Skip
7 Sprinkle with coriander (optional) and serve
Wine Paring:
Simonsvlei Premier Selection Chenin Blanc 2016, South Africa
We decided to make this medium hot, with the coconut milk adding a creamy Southern India taste. The Chenin Blanc is off-dry and full of fruit, working well to bring out the creamy sweetness of the coconut but then the off-dry lemony acidity cleanses the palate. The wine is heavy enough to cope with the flavours of this dish without over powering. A good balance
INGREDIENTS:
Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbi acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Cassia Bark. Tyga Masala No. 22: (Cumin seeds, Fennel seeds, MUSTARD seeds, Fenugreek seeds, Nigella seeds). Tyga Masala No. 27: (Ground Cumin, Ground Turmeric, yoghurt powder, MILK Chilli flakes)
