Wednesday, December 21, 2011

Egg Vindaloo

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
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

Other Ingredients
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. 

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