2019 KEEN HOME COOK FINALIST: KAPIL PATEL

Full English Breakfast Curry

"This dish is a nod towards my Aunt who is Irish and married to my uncle who is Indian. Having never experienced Indian cookery she was soon tasked with learning the art of curry and as a result came up with this brilliant fusion dish.

 

She used ingredients which she was used to cooking with but added an Indian element to satisfy the pallet of my uncle. This is my go to dish when I want to cook something a bit different for someone (or if I just fancy it) whenever I suggest making it people are always respond with "EWWW!" at the sound of a full English breakfast curry but once I explain the concept they begin to come round to the idea and once they taste it they can't get enough of it and want the recipe."

Ingredients

  • Sausages

  • Eggs

  • Baked Beans

  • Tomatoes

  • Hashbrowns

  • Onions

  • Ginger

  • Garlic

  • Cumin  

  • Turmeric powder 

  • Chili 

  • Salt

  • Coriander

  • Garam Masala

  • Oil 

    ​

Method

1. Remove sausages from skins, chop into equal portions and roll into even sized balls. Fry in oil until coloured and remove from pan.


2. Boil a pan of water and boil eggs.


3. Grill hash browns/ in the same pan used for sausages add sliced onions and cook until light brown. Add in dried spices and fresh herbs, cook for 2 minutes.


4. Add back in cooked sausages and add baked beans. Cook for a short while to bring all ingredients together.


5. Remove boiled eggs from skins, chop into quarters and add to curry dish.


6. Top with cooked hash browns.


7. Garnish with chopped coriander and serve. 

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