If you think only potatoes are far out the popularity in, if not all, in some households (Potato Gratin), how about eggs being the other favourite? In my house, goodness me, speak about eggs? We love eggs crazily. Eggs are never forgotten and they, mind you, will somehow head into dishes (Char Kway Teow). Either as one of the supporting ingredients or as the core ingredient (Egg Rasam & Egg Curry Masala).Today, obviously, I am featuring eggs again. The main highlight in fact for this Portuguese cuisine (Chicken Devil Curry, Devilled Prawns & Pada Salt Fish Pickle) Egg Vindaloo. Boiled eggs in a spicy, thick and curry leaves scented gravy.
5 eggs - hard boiled, remove shells and prick evenly with a fork all over
1 green chilli - chopped
1 (about 100g) onion - chopped
1/2 inch ginger - chopped
5 garlic - chopped
For vindaloo paste
4 dried red chillies
4 dried red chillies
1 tsp black pepper seeds
1 tsp fenugreek/halba seeds
1 tsp coriander seeds
1 tsp black mustard seeds
** dry fry these ingredients over low heat to release aroma and then blend/process to a thick paste
100g (about 1 tbsp) yogurt
1 tsp turmeric/kunyit powder
3 sprigs curry leaves
4 tbsp oil
Salt for taste
In the heated oil, sauté chilli, onion, ginger and garlic.
Add vindaloo paste and turmeric powder.
Stir and cook till aromatic and oil splits.
Add eggs, yogurt and curry leaves and season with salt.
Stir all in together and dish out.
MMM~~ THis looks super yummy! I like this one. :)ReplyDelete
I have never worked with whole seeds and the whole method of "dry fry" does interest me. I am sure that it imparts quite a bit more flavor than the powdered stuff. How I would like to sample this spicy egg dish! Delicious post.ReplyDelete
sounds sooooooooper tempting..ReplyDelete
Wow, this dish is a beauty!!! I've never heard of egg vindaloo (only meat versions), but it looks wonderful!ReplyDelete
PS...saw your wax museum photos on facebook...I'd be cuddling up with George Clooney, too :)
hmmm this one is do able :)ReplyDelete
Hey Nava, I always see this in restaurants but have never tried making them. Love the eggs :)ReplyDelete
i love the earthy taste of this dish. i really miss malaysia!ReplyDelete
thanks for visiting my blog
that was my favorite nava!! yummy love to try your recipe sometime :DReplyDelete
Oh my gosh, that looks amazing. I love the spices that are used. I do think I would prefer the eggs to mutton....just my thought.ReplyDelete
Wow, this is such a cool recipe. I have to try it!ReplyDelete
I haven,t had eggs in curry from so long, how come? This looks great.ReplyDelete
Thanks so much for all the comments, you know for me its like a quick meal that I can prepare for my family and this recipe fitted it perfect.ReplyDelete
My fav egg vindaloo...Cant forget the old and comfort dishes..ReplyDelete
Mmmmm...looks so good with rice!ReplyDelete
I just love easy and delicious meal like this, Nava!
This looks fabulous--I love vindaloo but have never seen one with whole eggs in it!ReplyDelete
Oooh I've never seen egg vindaloo before! This sounds delicious! Yumm!ReplyDelete
hi nava, this is great looks appetizing, never tried before.. thanks for sharingReplyDelete
LOL...too bad you couldn't have smuggled George home in your suitcase :)ReplyDelete
Ohh looks real good. Eggs are my fav.ReplyDelete
I've seen and eaten something like this in nasi kandar shop... not sure they are the same or not.
Btw why do you need to prick the eggs? Is it so that the gravy can seep in? And what do you use for the pricking?
I actually thought this was an Indian dish :). Egg is always good with any style.ReplyDelete
Hi Nava, wow.... makes me drooling and my keyboard flooded with saliva. Your egg vindaloo so tempting, guess extra rice for me no problem.LOL Have a nice day.ReplyDelete
Nava, I ADORE hard boiled eggs. This sounds SO amazing! What a delicious dish! Buzzed this one - it's incredible!ReplyDelete
Thank you again everyone for all the amazing comments.ReplyDelete
Amy - I have replied your query on your blog. Btw, use a fork to prick and yes, for the gravy to sip into the eggs.
Yummmm....Egg and Vindaloo..Great combination!!ReplyDelete
the vindaloo looks so special and great! it kinda reminds me of curry puff which i normally eat :)ReplyDelete
My favorite egg recipe of all the time,I know taste really great with NASI,,,I'm drooling now,we call it " semur telor " in Indonesia,great post Nava,make me,,want to go home to see my beloved mother :)ReplyDelete
very interesting christmas dish you have. most would say ham and cheese for filipinos but i think it will always be skewed pig over a charcoal called lechon..ReplyDelete
I just salivated looking at those photos -- gorgeous dish! Love vindaloo :DReplyDelete
Wow, that sounds fantastic. I love vindaloo curried items, but on an egg, it sounds even more tasty - I imagine the creamy yolk would be a great contrast,ReplyDelete
I never thought vindaloo was Portuguese all of this years I thought that was Indian, learned something new todayReplyDelete
I never knew vindaloo is from portuguese cuisine..YummReplyDelete
Absolutely stunning!!! The vindaloo looks so flavourfulReplyDelete
A delicious egg recipe.I love the appearance with rich gravy.ReplyDelete
Oh do yum... I will lap it up fullReplyDelete