Scrambled Eggs with Curry Leaves & Green Chillies 🌶

Transform ordinary scramble eggs into something exciting, Indian style, with chopped curry leaves, green chillies, ginger, slices of onions, a little turmeric and tomatoes.  Fried quickly in hot oil, the curry leaves crisp up and release an aroma that is a sensory experience.  Deseed the chillies before you chop them if you want less heat.  Scatter spring onions on top before serving.  It looks and tastes sensational.  The prawns are optional but they make a special meal out of it, eaten with rice.

Serves 2-3

INGREDIENTS

• 4 large eggs
• sea salt & freshly ground black pepper, to taste
• 8 medium size raw prawns, if using
• 2 tablespoons vegetable oil plus an extra 1 teaspoon of oil for the prawns, if using
• 1 sprig curry leaves, coarsely chopped
• 2 cayenne green chillies, chopped (deseeded, if like)
• 2 teaspoons ginger, finely chopped
• ¼ teaspoon ground turmeric
• 1 large tomato, roughly chopped
• 2 spring onions, finely chopped, for garnishing

METHOD

1. In a bowl, beat the eggs lightly.  Season with salt and pepper.
2. Heat a wok of a large frying pan over medium high heat until hot.  Add oil and the curry leaves.  (There will be splattering when the leaves hit the oil so I suggest holding a large pan lid just above the pan to shield yourself.)
3. Let the curry leaves fry in the hot oil for about 30 seconds until crisp and fragrant.  Add the onion and turmeric.  Stir fry for 2 minutes or until the onion is softened.  
4. Add the tomatoes and stir fry for a further 2 minutes until just wilted.
5. Pour the eggs over the ingredients in the pan.  Reduce heat to medium low.  With a spatula, push the edges of the egg mixture towards the centre and fold them over gently.  When the eggs start to set but still creamy, remove from heat.  
6. Garnish with spring onions and serve warm.

If using prawns:

• Remove heads and shells from prawns.  Make a slit on the back of each prawn to expose and remove the vein.
• Heat a wok or a large frying pan (which you are going to use for the scrambled eggs) over medium high until hot.  Add 1 teaspoon oil and the prawns.  Stir fry for 1-2 minutes until they turn opaque.  Add 1 teaspoon of water and let the prawns sizzle in the liquid for 30 seconds.  Remove from heat and set aside.  Wipe the pan clean with a damp paper towel after it cools off slightly.
• Return the cooked prawns to the pan before pouring in the eggs in Step 5 above.

Source (with adaptations): Tony Tan's Asian Cooking Class