Finely slice the chilli, garlic and spring onions. Whisk up the eggs. Roughly chop the coriander.

First, make the crispy bits by heating 100ml oil in a small frying pan over a medium heat and adding the chilli and garlic. Cook for about 5 mins, until golden and crisp, then remove with a slotted spoon and drain on a paper towel.

Heat the naan according to package instructions.

In another frying pan, add a small splash of oil and heat over medium. Add the curry paste and spring onions, cook until the spring onions are softened. Then add the butter and cook until the butter has melted. Pour in the egg and most of the coriander, and allow to set slightly before mixing gently. Continue cooking and folding until the eggs are soft set.

Spoon onto the warm naan and scatter with remaining coriander and crispy garlic and chilli. Serve with your choice of chilli sauce and tuck in.