Saturday, July 24, 2010
Its the time of the month when you are trying to make ends meet and also trying to use what ever is in the house rather than visiting the market. I wanted to make the usual maldivian egg curry to go with my rice for lunch,but didnt have any potatoes .My usually well stocked fridge is looking a little bare as I havent ddone any grocery shopping for some time. Didnt want to make any beans , in case the boys got tired of it.
I remembered having an omelete curry recipe somewhere. When I came here from Maldives I wrote down a lot of recipes on a note book. Recipes which I thought would come useful , and also I didnt know which cook books to bring and to ease the load.
Anyway there was this one recipe , which I had written down from somewhere, I think it was a indian or a sri lankan cook book.
I didnt have garam masala , only whole spices so decided to toast everything up and grind them together, and used coconut milk instead of using fresh grated coconut to make the spice paste.
For 2-3 people :
2 large eggs ( 3 if small)
1 large onion
1 green chilli
5-6 curry leaves
2 tsps coriander seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/4-1/2 tsp chilli powder
a small piece cinamon ( about 1/2 inch piece)
5 green cardammon pods( just the seeds inside)
6 black pepercons
1/4 cup canned / packed coconut milk
2 tsp tomato paste
1 cup water ( 250 ml)
1 small fillet smoked tuna cut into thin slices( optional)
1/2 lime or 1/4 lemon
a handful fresh coriander leaves , chopped ( optional)
1. Make the spice powder by placing a dry frying pan over a mediumn heat and add the whole spices ( except curry leaves and chilli powder) and toast them gently over the stove for about 1 minute to release their aroma. Dont let them burn!! Cool slightly and grind in a spice grinder or motor and pestle till fine.
2. Give your coconut milk packet or can a good shake before measuring it into a bowl. Mix in the ground spice mixture and chilli powder , set aside.
3. Finely slice your onions and then give them a rough chop so you dont get big strands of onion. Slice your chillies.
4. Take a small handful about a tsp of the onion and all the chilli into a bowl , break your eggs in , add salt and pepper and beat to mix. Make an omelet and cut it into large chunks or strips.
5. To make the sauce, heat oil in suitable pan and add your onions and curry leaves and saute till soft and translucent. Turn the heat low and add your tomato paste and the spiced coconut milk mixture and give it a stir. Pour the water into the bowl you had the coconut milk in ,swirl it around and pour it into the pan.
6. Bring to a slow boil and then simmer for about 5 minutes. Add the omellet strips and the smoked tuna ( if are using ),stir ( if you like more gravy add a little more water).
7. Taste, season with salt , cook for extra 1 minute , squeeze juice of 1/2 a lime or 1/4 lemon and switch off. If you are using coriander leaves, stir it in or use as a garnish.
Enjoy with some plain cooked rice and a nice salad ( you can even eat it with bread or flat bread)
Enjoy with some