Saturday, February 14, 2009

Good Food - Egg Curry


So many years ago as a new bride, I got 6 foreign magazines a month from the neighbourhood circulating library. One of them was Good Food - a BBC magazine which had some really good recipes and some nice articles on food. I remember trying many of them - especially the one pot ones which suited me when I was learning to balance work and home. Then of course, there were the absolutely amazing pictures to drool over.

Over the years though, I have shifted to looking for recipes online on it's website and it's very convenient to search by ingredients or look for a particular dish. I was very happy then, to find the Good Food "101 Healthy Eats" cookbook. A really good selection of recipes - simple, healthy and delicious. I am definitely going to cook my way through this book!

I love egg curry in any form and am constantly trying out new recipes. So no surprise then, that the first recipe I tried from this book was an egg curry. I was quite intrigued actually, the recipe was quite different from the usual - it had spinach and cherry tomatoes to start with and then was finished with coconut milk. Seemed like an interesting combination and I wasn't disappointed. The curry was smooth and creamy but not heavy and the spinach added a very nice texture to the whole dish.


Egg Curry

Adapted from Good Food "101 Healthy Eats"


3 eggs
1 onion - finely sliced
1 tsp Red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
(the original recipe uses korma curry paste instead of spice powders)
2 cups spinach leaves, cleaned and chopped
1 tomato chopped fine
100ml coconut milk
1 tbsp oil

Method:
1. Boil the eggs for about 8 minutes, drain, cool and peel. keep aside.
2. Heat the oil in a wide pan and add the onions, saute for 5 minutes till soft.
3. Add the chilli powder, turmeric powder, coriander powder and cumin powder and saute 2 minutes.
4. Add the chopped spinach and fry for 5 minutes till it softens. Add the tomatoes and the coconut milk and simmer gently for another 5 minutes.
5. Slice the eggs into half and add the curry, season with salt, gently heat through and remove from flame.

11 comments:

Soma said...

Thats almost a meal in a bowl I have never eaten egg curry with the greens!! Reallly good! will be ideal for my fussy little eater, when I can give her everything in a bowl.

Cynthia said...

A dish of egg curry is GREAT food! :)

Neha said...

Its nice to add greens to egg curry, next time 'll do it..

Miri said...

Soma - I'm sure the li'l one will like it :)

Cham said...

Egg and green with coconut milk sounds very interesting this recipe. Very delicous bowl of curry.

Miri said...

I agree Cynthia :)

sra said...

what a coincidence, even I made egg curry yesterday, but sadly, it turned out too salty. Yours looks smashing!

Happy cook said...

I love good food magazine, i do buy them now and then.

Asha said...

Me too! Kids love Egg curry, so I am always looking for new ones other than what I make usually. Looks great, I will check that site. Thanks Miri! :)

Miri said...

You're welcome Asha! Thanks Cham!

sra - if you add boiled potatoes to a salty curry, it sometimes helps reduce the saltiness...

Arch said...

Sounds like a neat combination..Spinach does add a nice texture to the dish. Very innovative and healthy !!