30 August 2010

Settling-in Egg Curry

We just got back from vacation in England, and after numerous pub meals, we were craving some spicy Indian food. Egg curry to the rescue! Apologies for lack of a picture...we devoured it before I could reach for the camera!

Source: Raschandrika Konkani cooking

4 cloves
1" cinnamon
1 tsp poppy seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp turmeric
2 red chillies
1 tbsp fresh/ frozen coconut
1 tbsp ginger-garlic paste
1 cup onion, chopped
1 cup tomatoes, chopped
3-4 eggs, boiled, peeled and halved

Heat oil, and when hot add the cumin seeds, coriander seeds, poppy seeds, cinnamon stick, and cloves. When they start to splutter, add the chopped onions, reserving 1/4 cup for later. Add the ginger-garlic paste, coconut, turmeric and red chillies. Cook for a few minutes, and then add the tomatoes. When they turn soft, turn the flame off. Grind this mixture to a paste in a blender.
In the same cooking pot, add a little more oil and fry the remainder of the onions till they turn golden. Now add the mixture from the blender and add 2 cups water (or more if needed). Add salt to taste, and a little lemon juice (optional). After simmering for 2-3 mins, add the halved eggs. Serve hot with roti or rice.

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