Egg curry from western India with my twist - no tomatoes, mild spices and served with yogurt to make it creamy and filling. You will need some garam masala - look for it on the asian aisle or in the Asian market.
It's quick for a curry but will take at least 30 minutes the first time.
You'll need a food processor of some kind.
Serve it in a bowl and eat with Naan, Chapati or a flat bread that works for dipping. Dad really liked it. I thought it was a nice, light dish (if a bit warm) for this summer evening.
Make 4 hard-boiled eggs - peel and cut in half length-wise
Place a red onion, peeled and quartered in a food processor along with 1 inch of ginger and 3-4 garlic cloves and process to a rough paste.
In a sauté pan, add 1 T vegetable oil and cook the paste about 5 minutes until edges brown. Add:
2-4 heaping T unsweetened coconut pieces
1 t poppy seeds
1/2 t sweet paprika
5-10 black peppercorns
1/2 t garam masala
1/2 turmeric
Combine and heat about 2 minutes then add
1 red bell pepper, chopped
1/4 t salt
Continue to cook until peppers are soft - about 3-4 minutes.
Then transfer back to the food processor, add 2 T water and process into a smooth paste.
Place the egg halves face down in the sauté pan with 1/2 T vegetable oil to cook for a minute to soak up some flavor then remove the eggs.
Pour the smooth paste back into the pan and add 1 c of water. Stir and bring to a boil, then simmer on med heat for about 4-5 minutes.
Add the eggs back into the pan, let simmer a couple more minutes. Then serve with a dollop of plain yogurt and fresh cilantro leaves. Add red pepper flakes for heat, if desired. Salt to taste.
It's quick for a curry but will take at least 30 minutes the first time.
You'll need a food processor of some kind.
Serve it in a bowl and eat with Naan, Chapati or a flat bread that works for dipping. Dad really liked it. I thought it was a nice, light dish (if a bit warm) for this summer evening.
Make 4 hard-boiled eggs - peel and cut in half length-wise
Place a red onion, peeled and quartered in a food processor along with 1 inch of ginger and 3-4 garlic cloves and process to a rough paste.
In a sauté pan, add 1 T vegetable oil and cook the paste about 5 minutes until edges brown. Add:
2-4 heaping T unsweetened coconut pieces
1 t poppy seeds
1/2 t sweet paprika
5-10 black peppercorns
1/2 t garam masala
1/2 turmeric
Combine and heat about 2 minutes then add
1 red bell pepper, chopped
1/4 t salt
Continue to cook until peppers are soft - about 3-4 minutes.
Then transfer back to the food processor, add 2 T water and process into a smooth paste.
Place the egg halves face down in the sauté pan with 1/2 T vegetable oil to cook for a minute to soak up some flavor then remove the eggs.
Pour the smooth paste back into the pan and add 1 c of water. Stir and bring to a boil, then simmer on med heat for about 4-5 minutes.
Add the eggs back into the pan, let simmer a couple more minutes. Then serve with a dollop of plain yogurt and fresh cilantro leaves. Add red pepper flakes for heat, if desired. Salt to taste.
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