Google+ Followers

Friday, May 6, 2011

Simple Egg Curry 简易鸡蛋咖喱




Egg is my favourite cooking ingredient, it goes well with almost anything!

When I am short of time or just a dish short for dinner, all I need to do is to make some egg dishes, in less than 10 minutes, I got us a whole new dish!

This Egg curry is our all time favorite, when I am lazy or busy, I make this simple curry with some steam rice, and dinner is ready!

鸡蛋可真的是百搭,家里菜不够的时候煎个荷包蛋,或者蒸个蛋羹,再或者弄个蛋花汤,全是十分钟内可以搞定的菜式。
咖喱鸡蛋也是我很常做的一个菜肴,配着热腾腾的米饭,很是开胃。天气越来越凉了,这个咖喱鸡蛋里用的材料可以御寒,也可以预防感冒,有兴趣的朋友们可以试试看喔!

Ingredients:
4 Hard boiled eggs
2 medium size plum tomato
1 medium size onion
1/2 inch of ginger
3-4 Cloves of garlic
3-4 green chillies
2 tbsp snow pea
1/2 cup low fat yoghurt
1/2 cup water

Seasoning:
1 tsp cummin Seeds
1 tsp Coriander Powder
1/2 tsp Mustard seeds
1/2 tsp Tumeric Powder
1/2 tsp Chili powder
1/4 tsp Garam Masala (Optional)
Salt to taste

材料:
4 只 鸡蛋
4 只 番茄
1 只 中型洋葱
3-4 寸姜
3-4 瓣大蒜
3-4 只 辣椒
2 大勺 青豆
1/2 杯 无糖酸奶
1/2杯水

调味料:
1  孜然 (cummin Seeds)
1 小勺 芫荽粉 (coriander Powder)
1/2 小勺 芥菜籽 (mustard seeds)
1/2 小勺 黄姜粉 (Tumeric Powder)
1/2 小勺 辣椒粉 (chili powder)
1/4 小勺 印度五香粉 Garam Masala (Optional)
盐 适量



1. Blend tinger, garlic, tomato, chili and onion into a smooth paste, pour it into a pot, bring to boil and cook to reduce water content. Make four hard boiled eggs, peel and halve.

2. When the tomato paste is cooked to resemble thick paste, add 2-3 tbsp of oil to the paste and cook for 2-3 minutes.

3. Push the paste aside and add another tsp of oil, add cumin seeds and mustard seeds and cook until it cracks, add all other spices and cook for 1-2 minutes until oil separated.

4. Whisk/Blend the yogurt with 1/2 cup of water and add the yogurt to the pot, bring to boil again, carefully lay the halved eggs with yolks side facing up. Season with salt and continue cooking for another few minutes until the gravy thickened. Add sweet peas and cook for another 2 minutes. Serve warm with flat breads or rice.

1. 把辣椒、姜、蒜、番茄和洋葱全部切块搅拌成糊状,倒入一口锅里煮至水份减少。鸡蛋煮好后剥开切半。
2. 等番茄糊水份少了之后,加入2-3大匙的食油煸炒大约2-3分钟。把番茄糊弄到锅子的旁边,在空的一边下一小勺食油,爆香孜然和芥菜籽后加入所有香料混合煸炒至边上泛油。

3. 把酸奶加半杯水混匀后倒入煸好的番茄糊里煮滚后轻轻地把鸡蛋放入,蛋黄向上。加盐调味再煮大约3分钟后下青豆,再稍微煮煮就好了。




欢迎到我的新浪博客玩--
简易鸡蛋咖喱

3 comments:

  1. Hi Echo!

    How coincidence, me too was thinking to cook egg curry..simple yet delicious...your egg curry looks marvelous and tempting.

    ReplyDelete
  2. Oh that looks good! Eggs are my favourite and cooked in curry make it even more my favourite! lol!

    ReplyDelete
  3. Nuridah, yes! its one of my all time favourite... simple, easy, and yumy!

    Jeannie... I share your sentiment... truly... :)

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...