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Wednesday, November 17, 2010

Recipe: An Easy Egg Curry


Recipe:  An Easy Egg Curry
by Victoria Challancin

Like a perfect storm the elements converged to create this dish:  A rare blustery San Miguel day, a hungry vegetarian husband, and the right ingredients on hand.  The result:  An easy egg curry, whipped up in no time, warming and lovely.

This flexible recipe should reflect your own tastes and preferences.  I learned to love this dish when I lived in Bahrain, where there is so much wonderful Indian food available, and have made it so often that I neither need nor use a recipe.  I suspect there is nothing truly authentic here.  Sometimes I toss in whole spices (cinnamon, cardamom pods, cloves), sometimes I use ground.  Sometimes I chop up fresh tomatoes into a paste, fry them with the spices, and add water instead of coconut milk.  Today I added a lot of turmeric, which lends its lovely yellow hue to the dish.  Other times I make it with very little, letting the red tomatoes shine through.  Usually, I add raisins or a few slivered dates to the curry;  in this version I simply tossed a handful of raisins into the basmati rice as it cooked.  Play with the flavors or use the recipe as I give it here.  It's easy to make, quick to prepare (do it while the rice cooks), and satisfying on a cold day.  Or on a hot one, now that I think of it.  Enjoy!

Recipe:  Egg Curry
by Victoria Challancin

8 hardboiled eggs, peeled and cut in half lengthwise
1 large onion, cut into chunks
4 large garlic cloves, peeled
1 3-inch piece peeled fresh ginger
1 to 3 serrano or jalapeño chiles, with or without seeds, stems removed (I used one due to my husband's preference)
3 Tablespoons ghee or vegetable oil (I used ghee)
1 Tablespoon ground coriander seeds
1 1/2 teaspoons ground cumin seeds
1 1/2 teaspoons turmeric
! pinch of ground cinnamon
1 can diced tomatoes with juice
1 can coconut milk
1/4 cup raisins or slivered dates
1/2 teaspoon garam masala
8 hardboiled eggs, peeled and cut in half lengthwise

Garnish:  2 to 3 tablespoons chopped cilantro (i.e. coriander leaves)

Place the onion, garlic, ginger, and chiles in the blender.  Purée.  Set aside.

Heat the ghee or oil in a large sauté pan.  Add the onion-garlic paste and fry for 5 minutes or until very fragrant and beginning to brown.

Add the dry spices, stir, and cook for one minute.  Add the tomatoes and coconut milk.  When the mixture begins to boil, reduce the heat, and allow to simmer for 15 minutes to blend the flavors and reduce the sauce slightly.

Add the raisins and garam masala; stir to blend.  Gently add the halved eggs, ladling the sauce over them, but being careful not to dislodge the yolks.  Allow to cook for 2 minutes to heat the eggs and allow the flavors to marry.

Serve with rice and/or Indian-style bread of choice.  

Note:  Lime pickle and a good chutney would round out this dish nicely!


Victoria Challancin
Flavors of the Sun International Cooking School
San Miguel de Allende, México

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