Recipe – Indian Turmeric Spiced Potatoes with Fried Egg

Turmeric for Breakfast, Lunch, or Dinner!

A quick simple, comforting meal for anytime of the day.

Serves 4.


  • 4 potatoes, halved
  • 1/3 cup (80ml) sunflower oil
  • 1 tsp black mustard seeds
  • 2 garlic cloves, finely chopped
  • 1 tbs fresh ginger, finely chopped
  • 1 tbs curry powder
  • 20g unsalted butter
  • 6 spring onions, trimmed, thinly sliced
  • 1 long green chilli, seeds removed (optional), finely chopped
  • 4 eggs
  • Natural yoghurt, mango chutney and warm naan bread, to serve


  • Place the potato in a large saucepan and cover with cold water. Add a pinch of salt, bring to a simmer and cook for 20 minutes or until just tender. Drain in a colander and leave to cool for a few minutes, then place on a board and cut into bite-sized pieces. Set aside.
  • Place a non-stick frypan over medium high heat. Add 2 tbs oil and, when hot, sprinkle the mustard seeds into the pan and cook for a few seconds or until the seeds are just beginning to pop. Add garlic, ginger, curry powder and turmeric, and cook, stirring constantly, for 30 seconds.
  • Place the butter in the pan and, as soon as it has melted, add another 1 tbs oil and the chopped potato. Fry for 5 minutes, tossing, until golden and lightly crisp. Scatter the spring onion, chilli and 1/2 tsp salt over the potato and cook, stirring, for a further 1 minute. Season with ground black pepper. Divide the potato mixture among four warm serving plates.