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Main course · Sri Lankan

Egg Hoppers with Fish Curry

40 min Serves 4 ~646 kcal/serving ~£6.80 (£1.70/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 500 g dosa batter (ready-made)
  • 250 ml coconut milk
  • 4 eggs
  • 500 g tuna steaks
  • 1 onion, finely sliced
  • 1.5 tbsp sri lankan unroasted curry powder
  • 1 tbsp tamarind paste
  • 10 curry leaves
  • 2 tbsp coconut oil

Nutrition (per serving)

Calories
646 kcal
Protein
46.3 g
Carbohydrate
44.9 g
of which sugars
5.6 g
Fat
29.5 g
of which saturates
19.5 g
Fibre
4.6 g
Salt
1.01 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the coconut oil in a pan, add the sliced onion and curry leaves, and fry for 6 minutes until softened.

  2. 2

    Stir in the sri lankan unroasted curry powder, then add the tamarind paste and half the coconut milk, and simmer for 8 minutes.

  3. 3

    Cut the tuna steaks into chunks, add to the pan and simmer gently for 6-8 minutes until just cooked through.

  4. 4

    Thin the dosa batter with the remaining coconut milk until it is the consistency of a thin pancake batter.

  5. 5

    Heat a small, rounded wok or non-stick frying pan, pour in a ladle of the batter and swirl it around the sides as it cooks, so the edges are thin and lacy and the centre stays soft.

  6. 6

    Crack an egg into the centre of each hopper, cover and cook for 2-3 minutes until the egg white is set but the yolk is still a little soft.

  7. 7

    Repeat with the remaining batter and eggs, and serve hot with the fish curry.

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