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Recipe for :

Simple Egg Curry

This recipe comes from Ria Patel. Ria lives in Bangalore, India. She has no formal training in cooking but has learnt mostly from watching her mother cooking at home.

Her father was a Parsi (Zoroastrian), her mother is half Bengali (from Bengal) and half Malayali (from Kerala) and her husband is from Kerala. This interesting mix in her family has led to her becoming familiar with various cuisines from India - each region of India has its own special cuisine, and its own choice of spices and flavors.

Ria has worked in publishing mostly and cooking remains a strong hobby. Mostly, she cooks because she enjoys it and loves to have friends over to try out new dishes. Her favourite dishes to cook are curries of all kinds - mutton curry, fish curry, chicken curry and shrimp curry. She also loves Biryani which is basically any meat or vegetable cooked in spices and layered with rice. She has a collection of recipes from friends and family, some of which have being passed down through the generations, and she looks forward to sharing them.

Ingredients

6 hard boiled eggs, cooled and then halved
1 Large onion cut into half-rings
2” piece of ginger cut into thin long slivers
6 Curry leaves
1/2 Tsp Turmeric
2 Tsp White Flour
1 Tbsp cooking oil
3 Green Chillies, slit through the middle
1 Cup coconut milk
Juice of half a lime

Method
  • Heat the oil, fry the onions and ginger until golden
  • Add green chillies and Curry leaves
  • Add white flour and stir in, leaving no lumps. You can also add warm water to the flour to begin with and make a smooth paste
  • Add the turmeric
  • Add the coconut milk and stir, turn heat low and stir.
  • The gravy will start to thicken slightly. Turn off and slide in boiled eggs
  • Once it cools, squeeze the juice of half a lime

Serves 4

Ria Patel

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