Louise Posted April 13, 2005 Share Posted April 13, 2005 Okay Curried eggs. This looks more complex than it is and is well worth tracking down the ingredients in fact I may make a half portion this weekend mmmmmmmmmmmm Egg and Potato Dum 6 hard boiled eggs 5 tbs cooking oil 1 lb potatoes peeled and quartered Pinch of turmeric pinch of chilli powder 1 large onion finely chopped 1/2 inch fresh root ginger peeled and grated 1 cinamon stick 2 inches long broken into 2-3 pieces 2 brown cardonmoms with top of each pod split open 4 whole cloves 1-4 fresh green chillis chopped 200g/7oz can tomatoes 1/2 tsp ground turmeric 2 tsps ground coriander 1 tsp ground fennel 1/2 tsp chilli powder (use more or less to taste) 1 tsp salt 225ml/8 floz warm water 1 tbs freshly chopped coriander Shell the eggs and make 4 slits lengthways through each egg, taking care not to cut righ to the top or bottom. This wiil allow the spices to penetrate while the egg remains whole. Heat the oil in a cast iron or non stick pan over a medium heat. (enamel or steel pans cause the eggs and potatoes to stick) Fry the potatoes till they are well browned on all sides then remove with a slotted spoon and set to one side. Remove the pan from the heat and stir in the first amount of turmeric and chilli powders. Return the pan to the heat and fry the eggs gently until they are well browned . Remove them with a slotted spoon and set to one side. Fry the onions, ginger, cinnamon, cardamom, cloves and green chilli in the same oil until the onions are lightly browned. Add half of the tomatoes and cook until the tomatoes break up then add the rest of the turmeric, chilli powder and fennel. Stir and cook for 4-5 minutes, stirring frequently. Return the potatoes to the pan with the salt and water. Bring to the boil, cover the pan and simmer until the potatoes are tender, stirring occasionally. Add the eggs and simmer uncovered for 5-6 minutes stirring once or twice. Stir in the fresh coriander leaves and serve Enjoy Quote Link to comment Share on other sites More sharing options...
Louise Posted April 13, 2005 Author Share Posted April 13, 2005 Here is another one for you I haven't tried it but it sounds yummy so I will have a go soon!! Bharuchi Akari (Spicy scrambled egg) 2 fresh or dried apricots or peaches 2 tablespoons vegetable oil 2 garlic cloves finely chopped 1 inch fresh ginger finely chopped 2oz/50g onions finely chopped 1 tablespoon mild curry paste (I have a recipe if anyone wants it) 1 teaspoon sultanas 1 tablespoon hazelnuts chopped 1 tablespoon brown sugar 6 eggs beaten 2 tablespoons yoghurt salt Garnish 12 red or white cherries when in season double cream ground black pepper and/or garam masala chopped fresh coriander or parsley Wash stone and cut up fruit of choice. If using dried fruit soak it for a few minutes in a little water then strain it. For the garnish cherries give the dish a good appearance. They must be fresh, so can only be used when in season. Stone them but keep them whole Heat the oil in a wok. Stir fry the garlic, ginger and onion for 2-3 minutes. Add the curry paste and continue to stir fry for a couple more minutes. Add the apricots or peaches, sultanas, nuts and sugar and when sizzling add the eggs Stir fry briskly to scramble the eggs into the mixture. When the eggs have started to set add the yoghurt and stir fry until the eggs have set to your liking. Salt to taste. Serve at once with a curl of double cream, a sprinkling of black pepper or garam masala, the cherries and a topping of fresh coriander or parsley mmmmmmmmmmmmm I can feel the calories in this one definitely a treat only Quote Link to comment Share on other sites More sharing options...
