Sunday, September 21, 2008
Thank goodness for Colleen who is not only responsible for my first taste of egg curry (made by her Indian mother-in-law)--she also reminded me to give it a try and gave me a copy of her favorite Indian cookbook where I found the recipe. What a friend!
I've made egg curry twice now and it's been absolutely heavenly: rich, complex, and hearty. I served it over basmati rice steamed with a cinnamon stick and a few crushed cardamom pods and it made a perfect meal.
This low budget cookbook is packed with a huge variety of recipes but leaves something to be desired in terms of instructions so I tried to re-work the recipe and make it somewhat more user friendly. Nonetheless, it may look a bit daunting. Full disclosure: the first page is just ingredients. But it's really not that hard and most definitely worth every ingredient.
You'll find my adapted recipe here. After typing all that out I think it might be time for another batch.