1 Place the cumin seeds in a frying pan, roast for a minute or two and tip onto a saucer to avoid further cooking. 2 Heat a non-stick frying pan. Add 1 tbsp oil to the pan, add the onion and cook for 3-4 minutes until golden brown, stirring. 3 Place the garlic in a mini blender. Cut the stems off the chillies, roughly chop the flesh and add to the blender with the cumin seeds. Grind to a paste. Cut the coconut cream block into small pieces. 4 Add the garlic and chilli paste to the onion with the turmeric, curry powder or paste and coconut cream. Cook for two minutes over a low heat, stirring constantly, until the coconut has melted. 5 Add the tomatoes to the pan with the sugar and cook for about five minutes until reduced and thickened, stirring occasionally. Season to taste. 6 Heat a deep-fat fryer or 5cm/2" oil in a sturdy wok to 190C/375F. Shred the potato in the food processor or with a mandolin, place in a bowl of salted water and leave to soak. 7 Cut the lime in half and squeeze the juice from one of the halves. Stir in the prawns and just warm through. Cook for a minute or two until the prawns have heated through. 8 Roughly chop the coriander. Season the prawn and tomato mixture to taste and stir in half the chopped coriander, reserving the rest to garnish. 9 Make two indentations in the prawn mixture and break in the eggs. Cover the pan and cook gently for another few minutes until the eggs are just cooked through. 10 Rinse the potato straws well under cold running water. Squeeze dry in a clean tea towel and pat dry with kitchen paper. 11 To test that the oil is ready, add a bread cube - it should bubble and float on the surface almost immediately. 12 Fry the potato straws in small batches, stirring as they come to the surface of the oil until crisp and golden brown. Drain well on kitchen paper and season with salt. 13 Transfer half the prawns with the egg onto a serving plate and garnish with the remaining coriander. Arrange some straw potatoes on the side. Cut the remaining 1/2 lime into small wedges, use two as a garnish and serve at once. 13 Place the salad leaves in a bowl and season generously. Pour over the dressing and toss to coat. 14 Stir any juices from the burgers into the sauce. Arrange a burger on a serving plate and spoon over some of the sauce. Garnish with the reserved gherkin slices and some whole chives. Add a mound of the seasoned chilli fries and some salad. Serve at once. Recipe by: Anything You Can Cook
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|Serving Size: 1 Serving (728g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 231 (54%)|
|Amt Per Serving||% DV|
|Total Fat 25.7g||34 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 1057.5mg||325 %|
|Sodium 361.5mg||12 %|
|Potassium 666.4mg||18 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 14.4g|
|Protein 33.9g||48 %|
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Calories per serving: 425
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