Kalyn's Weekend Herb blogging comes all the way to India. I'm hosting this week's WHB. Please send in your herbs at firstname.lastname@example.org by Monday morning 20th November, 8 am IST. Should be around midnight of 19th November, for most of you!
Blogging is becoming increasingly difficult while keep track of half a dozen deadlines. However, this time it's another deadline here, Meeta's Give Thanks! I have been unable to participate in several of her events due to one reason or the other. This time I can't pass up.
The first time I made egg curry, DH absolutely loved it. He licked his fingers clean, as well as the bowl. I wonder why I don't make it more often. This Sunday he was leaving for London for two weeks and I wanted to go for a potluck party. Going alone to meet new people doesn't seem a very exciting thing to do, but DH asked me to catch up with some new foodies in the locality. I had to make something quick and easy, as well as well liked by most. Egg curry is what came to my mind, can be eaten by most vegetarians and meat eaters too. This one was made for 10 - 12 people, you can make half the quantity easily.
8 hard boiled eggs, cut in half
3 medium onions - sliced
2 medium tomatoes -sliced
1 cup sliced coconut pieces or use frozen grated coconut
7-8 dried Kashmiri red chillies (more colour, less spice)
Few pepper corns
1 long stick cinnamon
2 green cardamoms
5-6 fat cloves of garlic
1/2 " piece ginger - sliced thin
2 bay leaves
1 tsp cumin seeds
1 star anise (optional)
Salt to taste
100 ml coconut milk
Fresh basil for garnish (You can substitute with coriander)
4 tbsp oil / ghee
1. Heat 2 tbsp ghee in a large wok. Once the ghee is warm, keep the flame on low and saute all the spices. After 30 seconds, add the sliced onions, tomatoes and coconut. Sprinkle some salt. Saute on a low flame for 8-10 minutes, until onions and tomatoes are well cooked. Remove it onto a plate and cool thoroughly.
2. In a blender / mixer, take the cooled ingredients and grind to an extremely fine paste, adding upto one cup of water.
3. Take the remaining 2 tbsp of ghee in the wok, add the ground paste, remaining salt, halved eggs and simmer for 3-4 minutes. Stir in the coconut milk.
4. Tear fresh basil leaves and garnish the curry. Serve hot with steamed rice.
*Vegans / Vegetarians can easy substitute the eggs with soya chunks, available in most Indian grocery stores.
This curry is not for the faint hearted. It is a burst of spices, it is truly Indian at its heart. If you are using Kashmiri chillies, even 6-8 chillies can be added safely without making your guests sweat from every pore. Check for the heat in your chillies and decide accordingly.
This is dedicated to my husband, who whole heartedly encourages everything I do, who doesn't question the weird combinations I present to him, who doesn't hesitate to eat everything I make, who doesn't forget to compliment me on my every single creation in our warm kitchen. S, this one is for you!
I also give my thanks to Meeta for being a wonderful friend in the past few months that I know her. To know her is to love her. I'm glad she likes egg curry too!
This one goes to Monthly Mingle - Give thanks at What's for lunch honey.
Egg curry, curries, Indian curries, thanksgiving