O Tama Carey has been a great mate of Two Good Co for many years. She is an outstanding cook and her Sri Lankan-inspired Darlinghurst restaurant, Lankan Filling Station, is an institution. Go there for the most unctuous of curries and the crispiest roti, among many other incredibly delicious things. Here she kindly shares a recipe adapted from her mum’s eggs, and it makes a delicious, spicy change from traditional scrambled eggs. It’s perfect for a satisfying breakfast, brunch or a lazy dinner over rice. Carey likes to eat it with warm crusty bread, a side of roasted tomato and sometimes even some bacon.
O Tama Carey’s turmeric and curry leaf scrambled eggs
Serves 2
Prep time: 5 minutes
Cooking time: 10 minutes
Ingredients
5–6 eggs
½ tsp ground turmeric or 2cm knob fresh turmeric, scrubbed and grated
2 tbsp ghee
3 curry leaf sprigs, leaves picked
1 tsp brown mustard seeds
1 small red onion, halved and very thinly sliced
½–1 long green chilli, thinly sliced
Sea salt and freshly ground black pepper, to taste
Method
Using a fork, lightly beat the eggs in a small bowl. Sprinkle the ground turmeric over the mix (if using fresh turmeric, you will add it later) and combine well.
Place a large frying pan on medium heat and add the ghee. Once the ghee melts and starts to shimmer, add the curry leaves and mustard seeds (careful, they will spit a little) and use a heatproof spatula to stir for 30 seconds or until the leaves look crisp.
Add the onion, chilli, fresh turmeric (if using), and season with salt and pepper. Cook, stirring regularly, for another 3–4 minutes or until the onion starts to caramelise.
Pour the whisked eggs into the pan and let them sit for a few moments, then drag your spatula through the mix from the bottom to the top of the pan. Keep cooking in this manner, folding the eggs rather than mixing them, until cooked to your liking – bearing in mind they will continue to cook after you remove them from the pan (we like them a little soft). Transfer to plates and serve immediately.
This is an edited extract from Two Good Co’s third cookbook Change the Course. It’s available now to order online, and will be in retailers from October 18. Fifty per cent of profits are reinvested into Two Good Foundation’s programs to support, train and employ women who have experienced homelessness, domestic violence and complex trauma.
