This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from Persia who settled in India sometime between the 8th and 10th centuries), is possibly one of the most fragrant and vivid casseroles you’ll ever see. It starts with a tomato sauce flavored with mint and spices. The sauce is then poured over a layer of sliced cooked potatoes and baked. At the end of the cooking time, wells are made in the sauce and eggs cracked into them to finish baking. The result is a tomato-rich casserole with runny yolk over each pungent bite. Serve it for brunch or dinner.
, wells are made in the sauce and eggs cracked into them to finish baking. The result is a tomato-rich casserole with runny yolk over each pungent bite. Serve it for brunch or dinner.
6
Mild
Medium Our multi-award winning paste will be your new secret when it comes to Indian cooking.
750g potatoes peeled
1 tsp salt
2 tbsp cooking oil
1 brown onion, diced
1 green pepper, seeded and finely chopped
2x 400g cans whole peeled tomatoes
100g Shemin’s Curry Paste
1/4 cup chopped fresh mint, more for garnish
2 tablespoons chopped coriander or basil, more for garnish
6 eggs
Black pepper, as needed
1. Place potatoes in a large pot and cover with generously salted water. Bring to a boil; cook until potatoes are tender, about 20 minutes. Drain. When just cool enough to handle, slice into 1/2-inch-thick rounds.
2. While the potatoes cook, heat the oil in a large pan over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook for 3 minutes. Add the tomatoes and Shemin’s Curry Paste. Simmer over medium-low heat, breaking up tomatoes with a fork, for 15 minutes. Stir in mint and coriander or basil. Taste and adjust seasonings.
3. Heat oven to 180 degrees gas mark 5. Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to oven and bake for 20 minutes.
4. Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes, depending on how much the potatoes and sauce cooled before baking. Serve and garnished with herbs.
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After so many years the quality of your products remains true. Thank you team Shemins!
Verified curry lover
Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts
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Have used fora few years now. Love it. Looking forward to trying the tikka curry paste
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Great service and products thanks
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Brilliant fantastic selection of everything
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Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more
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Love love love Shemin's curry pastes. Best in the world and easy quick cooiking and always delicious result. Thank you!!!!
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First class!
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My last order of Madras sauce was wonderful! Time for More. Will report on the paste and breads, pretty sure they will be excellent. I think I might be addicted…
Verified curry lover
Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins
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