【雞蛋咖哩 # 2】Egg Curry # 2

N這幾個星期都在家上班，所以我就開始了既要照顧俊寶，又要照顧俊爸的飲食的日子，這樣的日子過了一個星期我就開始罷工了，叫了幾次外賣和吃了幾次外食之後，俊爸就開始要求要吃住家飯了。

我剛好沒心情做複雜的，就弄了個簡單的雞蛋咖哩，加上米飯，既好吃又簡易。

N worked from home the past few weeks, so I had to think of what to make for lunch and dinner everyday beside preparing toddler food for little A. 

After about a week or so I started feeling tired and was out of ideas for what to cook. We ordered a few take outs and deliveries. When that happened more than thrice in a week, N started giving me that "I want some home-cook food" look.

So I had no choice but to whipped up something simple tonight, there is nothing simpler than a simple egg curry for dinner, it could be done in literally less than 30 minutes and one can't really go wrong with a egg curry!

材料:

4-5 只水煮蛋 去殼切半

1 只 中型的洋蔥

2 只 Roma 番茄 （切丁）

2 只 青辣椒

1 tsp 薑蒜蓉 ginger garlic paste

1 杯 有機全脂牛奶

1 根 咖哩葉 （大約十五葉）  optional 

1 根 桂皮/肉桂

1/2 tsp 葫蘆巴籽 (Methi)

 

調味/香料:

1/2 tsp 黃薑粉 turmeric powder (Haldi)

1 tsp 辣椒粉 Chili powder 

1 tbsp 肉類咖哩粉 我用了Babas meat curry powder 

一小撮的 阿魏膠 asafoetida (Hing)

1 1/2 tsp 或適量 鹽

 

Ingredients:

4-5 hard boiled eggs (Halved)

1 onion

2 Roma tomatoes (Cubed)

2 green chili

1 tsp ginger garlic paste

1 cup of Organic whole milk

1 sprig of curry leaves   optional 

1 stick of cinnamon stick

1/2 tsp of fenugreek seeds (Methi)

Seasoning/Spices:

1/2 tsp turmeric powder (Haldi)

1 tsp Chili powder (reduce for lesser heat)

1 tbsp of Babas meat curry powder (or any curry powder)

a pinch of asafoetida (Hing)

1 1/2 tsp of salt or to taste

1. 把雞蛋煮好，剝殼，切半。

 

2. 把洋蔥和辣椒加點水攪拌成糊狀。 把番茄切丁。

 

3. 在鍋裡熱上 2 tbsp 食油，加入桂皮，葫蘆巴籽，阿魏膠和咖哩葉，中火煸炒香。

4. 把洋蔥糊倒入，加入1 tsp的薑蒜蓉，繼續煮至邊上泛油，加入黃薑粉，辣椒粉和咖哩粉，煮2-3分鐘。

 

5. 倒入1 杯的水和1杯的牛奶，煮滾之後加入番茄丁，加蓋燜煮5-8分鐘。

 

6. 加入雞蛋，煮5-8分鐘，加鹽調味，繼續煮只濃稠為止 （3-5分鐘）。

1. Boiled the eggs, shelled and halved.

2. Blend together onion and green chili to form a paste. Cubed tomatoes and set aside.

3. Heat up about 2 tbsp of cooking oil in a cooking pot, add cinnamon stick, fenugreek and a pinch of asafoetida, give it a quick stir before adding curry leaves (if used), cook until fragrant.

4. Pour in the onion chili paste, add 1 tsp of ginger garlic paste cook until oil breaks at the edge of paste, add turmeric,chili powder and curry powder, cook for 2-3 minutes.

5. Add 1 cup of water and 1 cup of whole milk, bring to boil and add cubed tomatoes, cover with lid and continue cooking for 5 minutes.

6. Add the eggs and season with salt, simmer for 5-8 minutes or until the gravy thickened. 

Serve with hot steam rice.

"I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier."

d. Submit your entry via the Linky provided at the end of this blog post.