Even though the idea of eggs and yoghurt doesn’t sound appealing at first glance, this dish is surprisingly addicitive. The smooth creaminess of the yoghurt compliments the simplicity of the poached eggs and the richness of the yolk. The paprika butter and mint work wonderfully well and add subtle hits of flavour to the whole combo. You can experiment with other flavours like sage as well, or a bit of honey in the yoghurt.
Category Archives: Side Dish
This is a recipe that has been handed down three generations. It originated with my grandmother, who passed it down to my mother, who passed it down to my wife. It’s a simple tasty snack that I have been eating since childhood. It makes an ideal accompaniment to a cup of tea in afternoon, and is best served hot with a variety of chutneys and ketchups.
This is a delicious little dish with west and south Indian influences. I’ve used cod roe, which is occasionally available at local fishmongers and even supermarket fish counters. It doesn’t look all that great raw, but cooked down, it has a nice crumbly texture and not a very overt and strong fishy taste. We usually cook it similar to a masala bhurji (scrambled eggs) but this recipe really hits the spot too.