One of the advantages of living in a place where you have both your parents and in laws living is that, if you have a craving for a particular dish, you have, not one, but 2 moms to rely on :). So now you know why A calls me the laziest creature on the planet lolz! If you ask me for my mom in law's signature dish, 2 images come to mind...pork curry and egg curry in coconut milk. Egg curry is a staple dish on Friday mornings at A's place. Fridays are our weekends in the UAE. That combined with appam could keep me going all day :). I've tried to recreate her magic, but of course that could never happen. After all,a mother's taste is inimitable (is that even a word?!?). Her egg curry normally includes potatoes, but mine doesn't (hence the title of the laziest creature....). So mumma,this curry is for you....
So there we are! It's been a week since I started this blog and i must thank you for the incredible response I have been receiving so far.I must be honest..I did'nt expect this in such a short span of time. I do hope you continue to support and read my blog. Please do leave behind your comments on what you think of the dishes, and if I can make any improvements. Here's wishing you'll a very Happy Easter.God bless!
- 2 Eggs, hard boiled
- 1 medium onion
- 1 teaspoon ginger garlic paste
- 2 slit green chillies
- 1/2 teaspoon turmeric powder
- 2 teaspoons red chilly powder
- 1 teaspoon garam masala powder (cloves +cinnamon + cumin + cardamom + black pepper). You can also buy this at the store.
- 1 tablespoon coriander powder
- 1 cup thin coconut milk
- 1 cup thick coconut milk
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds (optional)
- 3 tablespoons oil
- salt to taste
- coriander leaves to garnish
- Boil 2 eggs with a pinch of salt for about 12-15 minutes.
- Once boiled, immerse them in normal water at room temp to cool them.
- Separately in a pan, heat 2 tablespoons of oil.
- Splutter mustard seeds followed by cumin seeds (Malayalam- perinjeerakam).
- Once they splutter, add ginger garlic paste followed by chilies.
- Add onions and salt so as to cook the onions faster.
- Once the onions turn translucent and the raw smell disappears, add the turmeric powder followed by chilly and coriander powder.
- Now add the thin coconut milk and cook for about 3 minutes. Thin coconut milk is prepared by adding a tablespoon of coconut milk powder to a cup of boiling hot water. I use Maggi's coconut milk powder.
- While this is coking, crack the shells of the eggs and slice them in half.
- Add these halves to the simmering coconut milk and cook for another 3 minutes. At this stage, add the garam masala powder.
- Check salt levels.
- Finally add the thick coconut milk. To prepare this, add 4 tablespoons of coconut milk powder to a cup of boiling water.
- After just one boil, switch of the stove.
- Pour a tablespoon of oil over the curry. Garnish generously with coriander leaves.
|Now doesn't that look scrumptious :)|
|That's a closeup.|