Step 1Fry the spring onions and tomatoes in the butter.
Step 2Add the tandoori paste and gently continue to fry for 1 minute.
Step 3Add the beaten eggs, turn down the heat and scramble until soft.
Step 4Garnish with chopped coriander and season with salt.
Step 5Serve with warm chapati or naan bread.
- 10 g Country Range Tandoori Curry Paste
- 20 g Country Range Creamery Butter Salted
- 4 free range eggs, beaten
- 2 spring onions
- 2 vine plum tomatoes
- 1 pinch of salt
- 1 tsp coriander, chopped
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