Thursday, October 13, 2011

Egg Curry Masala


I've said it before, and I am saying it again. Curries and all things spicy curry nice (Cauliflower Curry, Indian Tofu Curry, Indian Vegetable Curry & Vegetarian Mutton Curry)? Undoubtedly a must on our dining table because you can't detach curries from Indian husbands. Trust me, they just so love their curries. Generously drenched and soaked over rice, prior hand feeding. Honestly, I don't know if its the solved mystery case only in my food love house or its the same food cooking story in yours as well (Pepper Mutton Curry, Bitter Gourd Prawn CurryBengali Yogurt Fish Curry & Crab Curry)? Most probably, it is right? Or I am assuming? Whatever and whichever, but if you someone like me who cook curries at least, 3 to 4 times in a week, here's the Egg Curry Masala recipe for you (Nyonya Fish Curry, Tamarind Prawn Curry, Chicken Potato Curry & Malaysian Indian Fish Curry). Masala basically meaning spices (Masala Mutton Curry), green chillies for the extra heat spiciness and boiled eggs (Egg Rasam), scented by curry leaves, as well as coriander leaves.

Ingredients
5 hard boiled eggs
4 green chillies - slit lengthwise but keep chilli intact
5 shallots - sliced
3 sprigs curry leaves
2 stalks coriander leaves - chopped
1 tsp mustard seeds
50g tamarind (or as needed) - mix with 1/2 liter of water to extract juice
4 tbsp of oil
Salt to taste

For Curry Paste
1 tbsp coriander/ketumbar powder
1/2 tbsp cumin/jintan putih powder
1 tsp garlic paste
1/2 tsp ginger paste
1 tsp turmeric/kunyit powder
** mix all together with some water for a paste

Method:
When oil is heated, fry chillies for about 2-3 mins, remove and keep aside.
In the same oil, saute shallots with mustard seeds for a couple of mins.
Add curry paste and curry leaves,
Stir to combine all these ingredients.
Cook/simmer till aromatic and oil splits.
Pour in tamarind juice and season with salt. 
As soon as curry is heated through, gently drop in fried green chillies and eggs.
Cook for another 3-4 mins. 
Stir in the coriander leaves before serving.


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12 comments:

  1. Oh yea! Great curry and I love that you served it with eggs. Not sure I've had that before...Buzzed!

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  2. Good post, thanks for the information. i miss the green curry i tried in thailand recently.

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  3. I need to be more organized when it comes to meals...you've given some great hints. It seems I'm running to the grocery store for just a couple items too many times. Looks like a lovely, flavorful curry...haven't seen one with eggs, either~

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  4. OMG! I LOVE IT! I am a huge fan of curry and I adore hard boiled eggs...this is absolutely incredible! A feast for the eyes!

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  5. Thanks for all the sharing and comments everyone.
    Lizzy - at times that happens to me too, so I make sure I write our my list before going out to buy my groceries.

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  6. Nava:
    I can understand rushing back from work to kitchen to prepare dinner, time always the limiting factor to determine what meal to be served. :-(

    Me too like to have curry paste standby for immediate gravy dish :-P

    Wish you a great Deepavali ahead, I suppose we will expect series of delicious dishes in your blog for this occation right? :-)

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  7. Uuu that looks like a flavor rich dish. I love it and I never tried curry and eggs before.

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  8. That looks mouth watering. I do it the same way but instead on tamarin extract I add coconut extract

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  9. Superb! delicious and tempting curry....

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