This month’s theme came about from a craving in the form of Indian food. Though I do cook some sort of Indian-influenced dishes every now, what I make would be the usual Singapore-style cooking like my Chicken Curry and Potato Curry.
It’s hardly authentic Indian; more like comfort food I grew up with.
Here in the Netherlands and within the location we live in, I haven’t seen any Indian restaurants around. I have a feeling that the demand for for it is not as hot as it was back in Asia. Or in England for that matter.
As such, we don’t get to feast on proper Indian cuisines as often as well. The kind where it’s hot, spicy and full of strong flavours that makes the dish authentically Indian. The kind that makes you go weak in the knees. Bummer.
So every once in a while (thank heavens for every once in a while!), the craving comes creeping in. And when we want it, we want it all and we want.it.now.
Inspired by a Bengali dish I found on Pinterest only by looking at the pictures, I thought I’d give this Spicy Egg Curry a spin Grubbs ‘n Critters style without losing the originality of this made-at-home dish.
The thing with Indian dishes is that they usually are made with a variety of spices. There is no way around it and with my love for spices, that’s just the way I like it. Spices make your food so, so good.
This one comes with about 13 different spices, with a little bit more time needed to braise the sauce. While it sounds pretty daunting, it really is not as bad as it looks. And, as we always say with curries, “good curry, no hurry!”
Indian-Style Spicy Eggs
Spicy egg curry braised in onions and tomato-based gravy infused with 13 types fo different spices would make you go weak in the knees!
Heat oil in the pan. Add the black mustard seeds till they pop. Then stir in add mustard sauce. mix for about a minute then add the boiled eggs.
Fry with a pinch of salt and turmeric powder till dark and golden. Strain and set aside
In a deep pan, heat chilli oil and add the mustard sauce. Add all the whole spices. Once the spices start to give out fragrant, add the thinly sliced onion.
Caramelise till they turn dark brown
Add in ginger and garlic. Continue frying
Add tomatoes, turmeric, chilli, sugar, bay leave. fry till oil separates
Add cumin and nutmeg..Continue stirring
Pour some water and braise for about 20 minutes then add about 1 cup and bring to boil.
Cover and simmer over a small fire. Add coriander
Add fried hard boiled eggs. Stir for about 2- minutes.
Serve hot with rice.
The original recipe used ginger-garlic paste usually bought ready-made available in supermarkets. I've substituted it with using fresh garlic and ginger due to my personal preference for fresh ingredients as the paste here are usually commercially made with preservatives.
Feeling inspired yet? Let’s hop over to our Recipe-Goddess Gen toiling over at her dish all the way in South Africa and have a peek at her Indian cuisine for this month!
Monthly Mystery Munchies features every first Friday of the month in collaboration with Gen, Author of Eat, Play, Clove. Stay tuned with next month’s edition from the Grubbs ‘n Critters’ Kitchen!