Aug 19, 2014

Egg Curry

Egg Curry

Boy, am I glad to be back in my kitchen. Even though we took a 20ºC drop in temperature. It feels like autumn here.

We vacationed in Spain, Mallorca, and the hotel we choose turned out to serve absolutely horrible food. Nothing was fresh or properly cooked, it was a nightmare. Dried out cucumber slices and carrots and overcooked frozen fish is really gross, trust me on that. The rest of the hotel wasn’t all that either, but luckily there were some really great restaurants nearby.

One of them was an Indian & Nepalese restaurant that served the best butter chicken I’ve ever tasted. It made me crave even more Indian food and so, right after I got home, I strutted into the kitchen and whipped up what is now our new favourite lunch: egg curry with rice.

Simple, flavourful, just spicy enough (I use jalapeño instead of green chillies), hearty and hitting all the right spots. You’ll love those darn eggs like this!

 

Ingredients:

6 to 8 hardboiled eggs (2 pp)
1 large onion
2 garlic cloves
1 large jalapeño (or green chili)
1″ fresh ginger
2 ripe tomatoes
1/2 tsp turmeric
1 tsp garam masala
1 1/2 tsp ground coriander
1/2 tsp chili powder
1 cup coconut milk
2 tbsp sunflower oil
salt to taste
cilantro or flat-leaf parsley for garnish

 

Directions:

 
The (cooled off) hardboiled eggs. You can also use soft-boiled eggs, if you like, just add them to the sauce whole.
Egg Curry

Cut an x in the bottom of the tomatoes, drop them in boiling water for a few seconds, peel them, squeeze out the seeds and finely chop them.
Egg Curry

Combine all spices.
Egg Curry

Here’s the main flavour: a bumbu made with onion, garlic, ginger and jalapeño. Remove the seeds from the jalapeño for a mellower flavour.
Egg Curry

You can use a food processor, immersion blender or go old school and use a mortar for mashing everything. We want the flavours to mingle.
Egg Curry

I finely mince everything and use my Tjobek (flat mortar), but I cheat a little by grating the ginger first.
Egg Curry

Then I mash the heck out of it all, until the jalapeño turns everything beautifully green.
Egg Curry

Heat the oil and cook the bumbu over low heat for about 5 minutes. Stir often, don’t let it brown or burn. Add the spices and give it an extra minute.
Egg Curry

Stir in the tomato pieces.
Egg Curry

And pour in all that luscious, creamy white coconut milk.
Egg Curry

Mix well, add salt to taste and bring it to a boil.
Egg Curry

Simmer the sauce for 2 to 3 minutes.
Egg Curry

Cut the eggs in half and gently add them with the yolk-side up.
Egg Curry

Spoon some of the sauce all over the eggs and continue to let it simmer until the eggs are warmed all the way through, 4 minutes or so.
Egg Curry

 
Check the seasoning and serve with rice or naan and peas. Garnish with finely minced cilantro, or flat-leaf parsley (if you’re a cilantro hater, like me).
 

Simple but so delicious!
Egg Curry

Egg Curry
Ingredients
    6 to 8 hardboiled eggs (2 pp)
    1 large onion
    2 garlic cloves
    1 large jalapeño (or green chili)
    1″ fresh ginger
    2 ripe tomatoes
    1/2 tsp turmeric
    1 tsp garam masala
    1 1/2 tsp ground coriander
    1/2 tsp chili powder
    1 cup coconut milk
    2 tbsp sunflower oil
    salt to taste
    cilantro or flat-leaf parsley for garnish

Directions
    I opted for (cooled off), hard-boiled eggs. You can also use soft-boiled eggs, if you like, just add them to the sauce whole.

    Cut an x in the bottom of the tomatoes, drop them in boiling water for a few seconds, peel them, squeeze out the seeds and finely chop them. Combine the spices in a small bowl.

    We need to turn the onion, ginger, jalapeño, and garlic into a puree. Remove the seeds from the jalapeño for a mellower flavour. You can use a food processor, immersion blender or go old school and use a mortar for mashing everything.

    Heat the oil and cook the bumbu over low heat for about 5 minutes. Stir often, don’t let it brown or burn. Add the spices and give it an extra minute. Stir in the tomato pieces and pour in the coconut milk. Mix well and add salt to taste.

    Simmer the sauce for 2 to 3 minutes. Cut the eggs in half and add them to the sauce yolk-side up. Spoon some of the sauce over the eggs and continue to let it simmer until the eggs are warmed through, about 4 minutes, or so. Check the seasoning and serve with rice or naan and peas. Garnish with finely minced cilantro, or flat-leaf parsley

Meal type: Lunch, Indian, Vegetarian
Servings: 4
Copyright: © kayotickitchen.com
Jul 15, 2014

Pita Bread

It’s been a bit quiet on the Dutch front, I know. The three of us came down with a monster-flu and, boy, it is a nasty one at that. Still haven’t kicked it. I joined in on the foodblogswap fun (us Dutchies sure love to cook from each other’s blogs) and lo and behold; I got to cook from my girl Es’ Factory. Bingo! Of course I was aiming for that, you…