(apologies for the dark photo. Newborns sap photographic energy)
A friend of ours has recently fallen under the spell of a famous doctor who counsels on diet. This poor man used to feast nightly on lamb shanks, pork ribs, and steak, but he now faces a small number of acceptable foods and an encyclopedic list of unacceptable ones. He asked us for something tasty and easy to prepare that fit his narrow requirements.
We offered up our adaptation of a great dish we had at a casino in Macao. The use of hard boiled eggs (somehow eggs escaped his hit list) in curry is very very good. You can use any compatible vegetables. Cauliflower and asparagus are especially nice, as are mushrooms.
Good variants of this dish involve lowering the heat at the end and stirring in yogurt (not permitted by the doctor), tempering in an egg (adds too much complexity), using coconut milk instead of flour and stock (absolutely forbidden), or serving it over spicy potatoes (these too are evil).
Curry with Eggs and Peas
4 hardboiled eggs
1 large onion, diced
1 cup frozen peas
1-2 tbsp Madras Curry Powder
½ tsp cayenne pepper
1 tbsp flour
¾ cup chicken broth
2 tsp Garam Masala
Water
Salt
Canola oil
1. Place 1 tbsp canola oil (or some evil ghee) in a hot frying pan
2. Add onions and fry vigorously, stirring often, for about 8 minutes until they begin to brown. Do not allow to blacken.
3. Reduce heat. Add flour, curry powder and cayenne. Stir and cook for about 1-2 minutes until flour smell disappears.
4. Add stock and stir vigorously until roux is dissolved.
5. Add water until desired thickness is reached.
6. Cook for about five minutes until flavors are incorporated. Add more water, as necessary.
7. Salt to taste.
8. Add peas and eggs, and cook for several minutes, ensuring that the egg yolk is well-penetrated by the sauce.
9. Finish with garam masala to taste.
10. Serve with rice.
No comments:
Post a Comment