Hooray!!!! A new egg dish! If you are an egg addict and love Indian cuisine, you will be as excited as I was to discover this super easy, quick and easy-to-remember recipe. (If you cook Indian at least from time to time, you understand how rarely “easy-to-remember” can by used…). It looks messy and maybe not that appetising (ot looks better in R.Stein’s book), but, believe me, it’s unique.
This recipe is another jewel found in Rick Stein’s India, which, once more, I strongly advise to all the Indian cuisine lovers. Faced with an exceptional number of luscious-looking seafood and fish dishes this wonderful book contains, I simply kept on putting this recipe aside. Moreover, given the big amount of coconut milk and few spices, I expected a rather bland fatty result. Of course, now I wonder why I have waited so long! Of course, if I decided to share it with you, it means it’s not bland at all and the fat content… well, I simply diluted coconut milk with water, the thing I do quite often. I treated the amounts of every ingredient very liberally and slightly changed the cooking process, so make sure you check the original recipe (and buy Rick Stein’s book!).
TIPS: Don’t use other onions here. Contrary to most Indian dishes I cooked, the onion is only simmered (not fried) and not added at the beginning of the frying process, so very finely sliced red onion is the only option (I have used mandolin).
Some other ideas for egg fans:
Preparation: about 20 minutes
Ingredients (serves one):
two hard-boiled eggs, shelled
1 teaspoon mustard oil (or any cooking oil, if you cannot get it)
1/2 teaspoon turmeric
1 heaped teaspoon Kashmiri chilli powder (or other medium hot chilli powder)
50 ml coconut milk+50 ml water (or 100 ml coconut milk)
1 medium red onion, very finely sliced (use a mandolin, if you have it)
1 cm very finely shredded fresh ginger
about two heaped tablespoons sliced fresh green chilli (medium hot; don’t use for ex. bird’s-eye chillies, unless you know what you are doing…)
1/2 teaspoon garam masala
Heat the oil at medium heat in a small pan. Put the eggs and, off the heat, add the turmeric and the chilli powder.
Stir for about 10-20 seconds (the pan will still be hot, so make sure the spices don’t burn), coating the eggs in spices.
Add the coconut milk, the water (if using), the ginger, the onion, the green chilli and let the whole lot simmer for about ten minutes or more (until the onion softens).
Add salt to taste, slice the eggs in two, sprinkle with garam masala, give it a stir and serve with fresh coriander leaves.