Panch Phora Crispy Egg, Burnt Chilli Salsa & Watercress Salad
This Suze Morrison recipe is a sophisticated summer salad using one of the healthiest veg you can buy: watercress.
- 5 eggs (room temperature)
- 50g plain flour
- 80g Panko breadcrumbs (briefly pulsed to a smaller crumb)
- 2 tbsp Panch Phora (see below)
- Pinch salt
- ½ tsp turmeric
- Oil for deep frying
- 150g watercress
- For the Panch Phora:
- ½ tsp mustard seeds
- ½ tsp nigella seeds
- ¼ tsp fenugreek seeds
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- For the burnt chilli salsa:
- 200g tomatoes, halved
- 3 red chillies
- 4 cloves garlic, skin on
- 1 onion, peeled and cut into chunks
- 2 tbsp olive oil
- 1 tsp brown sugar
- 2 tbsp lime juice
- ½ bunch coriander, roughly chopped
- Salt and cracked black pepper to season
- Begin with the Panch Phora. Lightly toast the seeds in a dry pan until fragrant. Pour into a jar and set aside.
- Bring a small pan of water to a rolling boil. Carefully lower four of the eggs into the water and cook for four and a half minutes. Run under cold water and peel. Be careful, they are delicate. Roll the eggs in the flour then beat the remaining egg. Mix two tbsp of the Panch Phora into the breadcrumbs with the salt and turmeric. With a clean hand take one egg at a time and roll in the breadcrumb mix. Remove, roll back in the beaten egg and roll for a second time in the breadcrumb mix. This method of ‘double pane’ ensures you have a good thick crust on your egg. Pop in the fridge while you make the salsa.
- Heat the grill to high and pile the tomatoes, chillies, garlic and onion onto a tray, drizzle with the oil and grill until charred, you want a good blackening for flavour. Remove the stems from the chillies and the skin from the garlic then pound all the ingredients in a pestle and mortar to a chunky paste. You can use a food processor, but this will chop rather than pound the ingredients together. Add the sugar, lime juice and coriander and taste, season with salt and pepper to your liking.
- Heat the oil for deep frying to 180C. carefully add the eggs and fry for two to three minutes or until golden and crisp. Drain and sprinkle with a little salt. When ready, divide the watercress between four plates. Top with the salsa and a crispy egg. Watch that yolk ooze!