O TAMA CAREY: Fried Eggs with Kiri Hodi, Roasted Mushrooms with Spiced Curry Leaf Butter, Broad Bean Shoot Malung RECIPE

Fried Eggs with Kiri Hodi, Roasted Mushrooms with Spiced Curry Leaf Butter, Broad Bean Shoot Malung

Ingredients and Equipment
For the Fried Eggs with Kiri Hodi:
1 tbsp ghee – (try Pepe Saya)
½ medium brown onion, sliced – (try A&W Muscat)
1 medium clove of garlic, chopped – (try Russell, The Good Garlic Guy)
1 medium knob of ginger, chopped – (try Kiwi Down Under)
1 long chilli (red or green), sliced – (try Food by Fiat)
½ cup curry leaves
1 tsp coriander seeds
½ tsp fennel seeds
½ tsp cumin seeds
½ tsp turmeric powder
2 cm piece of cinnamon
pinch of fenugreek
white pepper
salt flakes
400 ml coconut milk
Vegetable oil for deep-frying
4 – 6 eggs, at room temperature – (try Holbrook Paddock Eggs)
¼ cup shallots, cut into thin rounds – (try A&W Muscat)
½ bunch roughly picked coriander leaves – (try A&W Muscat)
For the Roasted Mushrooms with Spiced Curry Leaf Butter:
50g unsalted butter, softened – (try Pepe Saya)
1 tsp coriander seeds
½ tsp black peppercorns
1tsp chili flakes
½ tsp pink river salt
¼ cup curry leaves
¼ tsp turmeric
100g fresh shiitake mushrooms – (try The Fungi)
100g fresh black ‘cloud ear’ fungus – (try The Fungi)
¼ cup curry leaves

For the Broad Bean Shoot Mallung:
30 g butter – (try Pepe Saya)
3 tsp brown mustard seeds
300 g broad bean shoots – (try Zavaglia’s Gourmet Produce)
1 cup freshly grated coconut
1 tsp ground turmeric
Lemon or lime juice to serve – (try Mangrove Mountain Organics)

This recipe was cooked on equipment and appliances by Carriageworks Partner Smeg Australia.

For the Fried Eggs with Kiri Hodi:
Place a medium saucepan over a gentle heat, warm and then add in the ghee. Once the ghee has melted and is hot add in the onion, garlic, ginger, chilli and curry leaves. Season well and cook gently, stirring occasionally for 5 minutes or until the onion has softened nicely.

Add in all the spices and continue cooking in this manner, gently and stirring spasmodically for another 5 minutes. At this stage, the spices will be aromatic and will be starting to stick to the bottom of your pan a little. Add in the coconut milk, stir and wait until the mix comes to the boil.

Remove from the heat and carefully blend, using an upright or stick blender, the sauce until smooth. Set aside to be reheated when you are ready to serve.

Half fill a wok with oil and place it over a high heat making sure it is very stable. A home sized wok should comfortably fit four eggs but if you want to cook six eggs do it in two batches. The amount of eggs is dependent on how many people you wish to feed and how hungry you are. Have your eggs at the ready, cracked into a small mixing bowl or two.

Your oil will be ready once you see the surface starting to simmer. To double check, flick a little egg white into the oil. It’s ready when the white immediately rises to the surface sizzling and browning straight away. If the oil isn’t hot enough you won’t get the perfect crispy bits, too hot and they will darken too fast.

Once you feel the time is right, slide the eggs gently into the oil. Be ready with a metal spatula in the other hand. Give the eggs a moment to rise and set and then use the back of the spatula to gently flick hot oil over the top of the eggs.
The egg whites will look lace like and be golden brown and crispy. Use your spatula to lift the eggs from the oil, rest them briefly on some paper towel before transferring to a serving dish.

Use a pair of scissors or a sharp knife to cut where you see yolk. They should be runny. Have the curry sauce simmering and hot and ladle it over and around the eggs. Drizzle with olive oil and sprinkle over the shallots and coriander to serve.

For the Roasted Mushrooms with Spiced Curry Butter:
Pre-heat oven to 210 degrees.

Toast all spices, except for turmeric with salt and curry leaves in a fry pan over medium heat until they become fragrant and curry leaves begin to curl and become crispy.

Transfer to a mortar and pestle and pound to a coarse powder adding the turmeric, add in the butter and incorporate well.
Heat a fry pan, scrape in all the curry butter. When the butter begins to melt and sizzle throw in the shiitakes and curry leaves and toss to coat in the browning butter goodness.

Pop the pan in the oven for 8 minutes to roast the mushrooms through. Remove from oven, carefully and mix through the black fungus. Serve in a small side bowl to accompany fried eggs and kiri hodi.

For the Roasted Mushrooms with Spiced Curry Butter:
Heat a wide frying pan over high heat. Throw in the butter and mustard seeds and stir until seeds start to pop (1 – 1 1⁄2 minutes). Add broad beans and coconut and stir well. Season heavily, making sure to use a good amount of pepper. After a few minutes, add turmeric and keep stirring.

Check for seasoning and cook for another minute or so until the shoots are nicely wilted, but still has a little crunch (4 – 6 minutes). Add juice to taste, stir to combine and serve.

All ingredients available at the Carriageworks Farmers Market every Saturday.