Dalí Indian rice with a hanging egg

Method

1. Toast the cashews in a frying pan and set aside.
2. In olive oil, fry the bay leaf, cardamom, cinnamon stick and cumin until they start to crackle. Add the diced onion and green pepper and the chopped garlic.
3. Sauté everything until the onion is golden and add the ginger.
4. Add the diced tomatoes, salt and turmeric, sauté for 2 or 3 min and add the chilli powder, garam masala and ground coriander.
5. Cook until the tomato is well done. Add the rice and the water and let it boil for 20 min.
6. Fry the eggs and plate up.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 1340 g	100 g	% IR*	Share
Energy	790 kcal	59 kcal	40 %
Fat	22 g	1.6 g	31 %
of which saturates	4.1 g	0.3 g	21 %
Carbohydrate	128 g	9.6 g	49 %
of which sugars	13 g	1 g	14 %
Fibre	10 g	0.7 g	—
Protein	22 g	1.6 g	44 %
Salt	1.2 g	0.1 g	20 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Photos