Thursday, October 13, 2011

Eggs And Green Chilli Curry


I've said it before, please pardon me for repeating myself again like a parrot. Curries and all things spicy nice will be loved by the Indians (Cauliflower Coriander Curry). I however am just so-so with curries though I bet mum didn't slip-fall in her duties as an Indian mum. Most probably then it must be the influences of my Malay friends and Chinese friends why sambal in return is my kind of food (Nyonya Fish Sambal). But because of my love for my Indian half-half (Spicy Tofu Curry) I've learned not to fuss about curries. I basically cook the same kind of food for the two of us. Imagine cooking different food for him and then another cooking chore for me? Definitely doesn't make sense. Cooking I know is part and parcel of a marriage life, but I can't be spending my entire life in the kitchen forever.


So, what else is new except back to a curry. This time its this egg and green chilli curry. A pot of spicy deliciousness, Vegetarian Mutton Rendang, Purple Cabbage Stir Fried, Ghee Rice, Corn Soup Indian Style & Vegetarian Fish Potato Sambal) albeit I still can't nail on the chicken and egg theory. Which came first I'm not sure, but if you are vegetarian who don't take egg, common sense I think should prevail on tweeting this  eggs and green chilli curry for a vegetarian version.

Ingredients
5 hard boiled eggs
8-10 green chillies - slit lengthwise but still 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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