½ tsp salt
1 tsp garam masala
1 green chilli, finely chopped
2 spring onions, finely chopped
A handful of chopped fresh coriander
1 tomato, chopped finely, preferably deseeded
¼ bell pepper, finely chopped (optional)
1 garlic clove, finely chopped (optional)
A squeeze of lemon or lime juice
¼ tsp ground turmeric
1 tbsp butter
1. Place all the spices in a sieve and wash under running cold water.
2. Spread the wet spices onto a foil-lined baking tray and pat so that you have an even, single layer.
3. Roast gently in the center of the oven at 325°F (160°C) for 1 hour until dry and roasted, raking a fork through every 5 minutes and then gently shaking the pan to make sure they are evenly roasted and in a flat, even layer. The spices should be nice and dry and not stick to the fork when they are done, and I use the coriander seeds as my guide, as they should be a nice golden color when fully roasted.
4. Take the tray out of the oven and leave to cool completely before grinding to a powder in a clean coffee grinder.
5. Store in an airtight container in a cool, dark place.
1. Break the eggs into a bowl and beat with the ingredients, except the butter
2. Gently heat the butter in a frying pan on a low heat.
3. Add the egg mixture and stir until soft and fluffy, taking off the heat just before the egg is fully cooked.