Ohh.. am I learning flavour!! Tonight I decided to make a whole egg curry because there was an overabundance of eggs here. Googled like mad till I found a recipe that was do-able – then adapted it slightly to suit.. according to my adorable colleagues. Hoping this fits the bill 😉
Here is the recipe I worked from: Egg Curry: Sri Lanka Recipes – Milani’s Kitchen
We have a ton of string hoppers at work – leftover from our Harmony Day – so this will go well with them in the morning. Later – I will post a pic of the complete feed, but for now you will just get the cookings – albeit very brief 😉
Here is a pic of ‘some’ of the food from Harmony Day – we represented 16 countries – pretty impressive. For legal reasons I’m not including pics of the event.
So.. back to the egg curry! I hardboiled 8 eggs, peeled them and sliced them in half. This was seen in ‘some’ websites, whereas others choose to use whole. In my opinion, whole would probably be preferable, but I want this to stretch a little since we have the string hoppers and other feeds to share.
I then added a can of chopped tomatoes, cooked for 2 mins, then added the other spices and combined well. Instead of ‘milk’ as it says in the recipe, I then used coconut milk. Aroma to die for – flavour – out of this world!!!! Once it had all cooked through and bubbled (as written) I added the egg halves.
When I boiled the eggs, I added some white vinegar. Why? I don’t know.. read somewhere that it makes it easier to peel them. Here is a link from Martha Stewart on how to perfectly peel an egg. I still didn’t get them perfect though!
Anyway – feed is packaged up for tomorrow’s offerings.
Recipe (with my adaption included – please refer to the original link above)
- 1 Onion – sliced
2 green and one red Green chillies – sliced
1/2 Fenugreek seeds (Uluhal)
1 inch piece of cinnamon stick
1 inch piece of Rampe (pandan leaves) – if available
1 inch sprig of karapincha (curry leaves) – if available
1 1/2 table spoon coconut oil
- 1 tb butter
1 Can of choppedTomatoes
1.5 Cups of Coconut Milk
1 teaspoon of Salt
1/10 teaspoon of turmeric (Kaha kudu)
1 table spoons of red chillie powder
2 tablespoon of Roasted Curry Powder
12 Eggs – Hard Boiled – peeled and each cut in half
Put the oil & butter in a saucepan and fry the first seven ingredients.
When the onions are fried golden brown add the can of tomatoes the chilli powder, turmeric and salt and cook for a few minutes.
Then add the milk and curry powder and when it starts to bubble add the Eggs, salt to taste and let it simmer for awhile and serve.
Hopefully this will go well – it smells and tastes amazing!!!