Instructions: Beat the eggs.

Then make coconut milk by adding hot water to the coconut and liquidising it in a blender. Squeeze out the milk through a sieve or in a piece of muslin and discard the residue. (Alternatively use tinned coconut milk)

Blend this along with the salt into the beaten egg.

Heat the oil in a non stick pan and stir fry the onions until golden.

Add the mushrooms chillies and lastly the tomato.

Stir fry until cooked then add the turmeric and coriander powder.

Pour the egg mixture over cover and cook on a very low heat until set.

Garnish with coriander leaves and cut into fingers to serve with naan

This recipe comes from Kerala in south India and the addition of the coconut milk transforms an otherwise common dish into something special.

Serves 4

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