This recipe has been provided by our guest chef Sophie Michell
500g of peeled potatoes, cut into medium pieces
1 tsp turmeric
1 tbsp coconut oil
4 shallots, peeled then cut in half, then shredded lengthways
4 cloves garlic, sliced
1 tsp mustard seeds
1 small handful of curry leaves
1/2 tsp chilli powder
1 tsp curry powder
salt and pepper
4 fresh eggs
(splash of vinegar for the water)
Ingredients for the Coconut Sambol
1 fresh coconut
1 tsp chilli powder
2 finely diced shallots
1 finely diced, deseeded tomato
juice of one lime
salt and pepper
1. Firstly place the potatoes, turmeric and salt in a pan and cover with cold water, bring to the boil, then turn down and simmer for 15/20 minutes until just cooked. Then drain off and cool. Place a saucepan of water on to boil and add the vinegar, this is for your eggs to be poached in. When the potatoes are cooled heat the coconut oil up and then add the shallots, garlic, curry leaves and mustard seeds. Cook for a few minutes, until turning golden, then add the potatoes, chilli powder, curry powder and seasoning. Continue cooking for a few more minutes and set aside.
2. Then make the Sambol, basically they have a special machine for this is Sri Lanka, but we can grate the coconut on a fine grate. So take it out of its shell, then fine grate. My tip for getting it out is to pop the whole coconut in the oven for a few minutes, then crack it open, it helps to get the coconut meat separate from the shell.
3. Then mix the grated coconut with the chilli powder, shallots, tomatoes, lime juice and seasoning. This can keep in the fridge for a couple of days and is great as a condiment.
4. Finally cook you eggs, simply bring the water to just boiling point, then crack the eggs in carefully, I don’t think there is any great secret to poached ages apart from, a good bit of vinegar, and very fresh eggs. Coo for about 2/3 minutes. Whilst the eggs are cooking, reheat the potatoes, pile on four plates, top with a poached egg each, then serve with the sambol on the side.
Ingredients for the hopper mix
250g rice flour
1 tsp sugar
1 tsp baking powder
1. Combine all the hoppers mix in a bowl to make a thin batter.
2. Once all combined leave to sit for 2 hours.
3. Heat a hoppers pan or small work on a medium heat, add a small amount of coconut oil, once melted remove the excess oil.
4. Add a large spoonful of the batter to the pan, move the batter around to coat the inside and edges of the pan.
5. Cook for 2 minutes or until all the batter has set and the edges turn brown.
6. Remove and serve with the potatoes and sambol.
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