Originally posted on March 30, 2015
This was a very quiet week-end in comparison to last! There were three young boys in the house last week-end with their parents, visiting us from Toronto. On Sunday morning we all went to the zoo.
Little C stayed home and baked cakes for dessert and prepped for the dinner party we were having that night at home. What a unique evening. I kept looking around the room that night, savouring the sight of everyone there. How special that you girls could come and be part of the week-end. We were TEN sleeping under one roof- just amazing! Thank goodness for blow-up mattresses!
It was an eclectic menu of curry puffs, pork vindaloo (recipe coming one of these days), egg curry, a beautiful big salad made by your cousin, and rice.
I’m glad you enjoyed the egg curry, and it is a recipe that should be on the blog for you both. It is quick and easy, and satisfying.
The Barrs trip to Sydney was like a dream. I miss the patter of small feet on the floorboards, seeing the rows of sandy shoes at the bottom of the stairs, and the beach towels hanging out to dry. The days sped by way too quickly.
Egg Curry
Ingredients
6 Eggs
2 tablespoons olive oil
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 large onion, chopped
1 tablespoon chopped fresh ginger
4 cloves garlic crushed and chopped fine
1 red chilli chopped fine, or one teaspoon chilli flakes
2 tablespoons tomato paste
1 can crushed tomatoes
1/2 cup water
3 tablespoons fish sauce ( substitute soy sauce for a vegetarian option)
salt and pepper to taste
Directions:
Place the eggs in a large pan of cold water and bring to the boil.
Boil for five minutes, turn off the heat, and leave the eggs to cool completely.
When eggs are cold, shell them carefully so whites remain smooth.
Heat 1 tablespoon of olive oil in a large fry pan. Add the turmeric powder when the oil is hot. When the yellow spice sizzles, add the eggs.
Stir around in the hot pan until the eggs are well coated in the turmeric and they begin to turn golden.
Remove the eggs from the pan, and set aside in a dish.
Return the pan to the fire, and add the rest of the oil.
Throw in the cumin seeds and toss for a couple of seconds.
Saute the onion, ginger, chilli and garlic in the oil, until the onion begins to melt.
Add the tomato paste, smash into the onion and ginger paste until loose and softened.
Add the crushed tomato and stir well, half a cup of water and and the fish sauce.
Bring the sauce to the boil, and then turn the heat down, and simmer for about ten minutes.
Adjust seasoning to your liking. I sometimes add a smidge of brown sugar at this point to blunt the acidity.
Now cut the eggs in half, and slide them gently into the sauce. Spoon some of the sauce onto the tops of the egg halves.
Place a lid on the saucepan, and cook for an additional 5 to 8 minutes.
Remove from stove.
Sprinkle with chopped coriander or mint.
Serve with white rice or roti and crunchy green salad.