Sometimes when we have had too much meat but we are not ready to go vegetarian, I make egg curry, expect that instead of using hard boiled eggs, I use omelette, which soaks up the gravy and makes the curry thicker. Served here with tuna cutlets and veg with rice. On cheat days, Gogs and I have it with rice and, yes, wait for it .............. KFC! Da' bomb!
Ingredients (4-6 pax)
5 eggs - make 2 plain omelettes and tear them into large bits
1 onion -chopped
1 thumb size ginger + 5 pips garlic - pounded
1 medium size tomato - crush with your hands to a pulp
2 tbsp Jaffna curry powder
1 tbsp regular meat curry powder
1 tbsp chilli powder
1 cup water
1 chicken cube (optional)
1/2 cup coconut milk (optional)
salt and sugar to taste
1 tbsp coconut oil
fresh coriander leaves
Method:
In a deep pan, sauté the ginger-garlic paste in hot oil and then add the onions and fry till translucent.
Add all the spice powders, lower the heat and continue to stir to remove the raw taste of the spices. Add 1-2 tbsp of water to keep the mixture from burning.
When the mixture starts darkening and it smells fragrant and not raw (use your senses please to figure this out) add water, increase the heat and let it come to a boil.
Pour in the tomato pulp.
Add the coconut milk, if you want. Alternatively, add more water.
Then season to taste.
Add the torn up omelette and let it boil for a bit. We want the curry to slightly thicken.
Turn off the heat and add the roughly chopped coriander leaves. Serve hot.
If you want to freeze the curry, remove the egg first. Heed this! Frozen omelette does not defrost well.
This recipe was featured in The Star, Eats section on 26 July 2023:
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