Tonight
we had our neighbor, Vimmi, over for dinner and made egg curry. I learned about this dish from my college
roommate, Amy, whose family is originally from Kerala, India. Whenever her parents came to visit, Amy’s mom
would bring a cooler full of her homemade Indian food.
While
I’m not an expert in Indian cooking at all, I’ve attempted to make this dish on
my own about half a dozen times now. Here
is the recipe I follow:
Egg Curry
(adapted from Unfussy
Epicure)
Ingredients:
·
8-10 eggs (the original recipe only calls
for 4, but trust me, you’ll want more)
·
4 T vegetable oil
·
2 tsp black mustard seeds (available at
any Indian grocery store)
·
2 large onions, halved and thinly sliced
·
3-4 garlic cloves, sliced
·
1½” piece of fresh ginger, peeled and
minced
·
½ jalapeño pepper, seeded and minced. (My version isn’t nearly as spicy as the
authentic Indian version…the original recipe calls for 3 Serrano peppers
instead. Use your own judgment depending
on the spice level you’d like)
·
4 tsp Aachi brand Egg Curry Masala mix (I purchased this from an Indian grocery store
– it is a blend of coriander, chilli, cumin seed, pepper, turmeric, clove, and
salt) If you don’t have this, you can
substitute 2 tsp ground turmeric, 2 tsp cumin seeds, and a dash of salt &
pepper instead.
·
3 T dried coconut
·
1 cup plain yogurt
·
1 cup uncooked jasmine rice
·
Naan (I bought the Stonefire brand
Tandoor baked garlic Naan)
Directions:
1.
Place eggs in a saucepan and cover with cold water. Place on the stovetop on high heat, then when
the water comes to a rolling boil, turn stove off. Let sit, covered, for 10 minutes, then drain
and cover in ice water. When eggs are
cold, peel and cut them in half lengthwise.
2.
While you prepare the remaining curry, cook the rice according to
instructions.
3.
Heat the oil in a large skillet on medium-high heat. When the oil starts simmering, add the
mustard seeds.
6.
Add the eggs and cook until hot. Remove
from heat.
8.
Serve the curry over rice with a side of naan.
Vimmi
brought gelato for dessert, so we finished the meal with Breyers Vanilla
Caramel and Häagen-Dazs Stracciatella. Yum!
It was so yummy! Thanks for having me over :)
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