Saturday, October 22, 2011

【炒鸡蛋咖喱】 Scrambled Egg Curry


Egg is a perfect choice when I am busy or have no mood for anything required more than 30 minutes to cook. This simple egg curry is quick, and goes well with steamed rice... very satisfying!

2 只鸡蛋
2 只中型番茄
2 只小青椒/红椒
1 只中型洋葱
1 小勺 姜蒜蓉

1 小勺 盐
1/2 小勺 辣椒粉
1/2 小勺 孜然粉
1/4 小勺 黄姜粉/姜黄
2 小勺 番茄沙司 Ketchup

2 Large eggs
2 Medium size tomato
2 green chilli/red chilli
1 medium size onion
1 tsp ginger garlic paste

1 tsp salt
1/2 tsp Chili powder
1/2 tsp Cumin powder
1/4 tsp Turmeric Powder
2 tsp Ketchup

1. 把番茄切丁,洋葱切丁,辣椒切碎。

2. 在一口锅里下1-2大勺食油,把洋葱丁和辣椒下锅炒软。

3. 加入姜蒜蓉拌炒,再把辣椒,孜然,姜黄粉和盐加入翻炒均匀。

4. 加入番茄丁翻炒大约2-3分钟,或至番茄变软。倒入1 1/3杯水,加盖煮滚。

5. 把鸡蛋加入一点盐,和胡椒粉打至起泡,把蛋炒好,用铲子切成小块。

6. 把炒好的鸡蛋倒入刚刚煮滚的咖喱里。加入番茄沙司,继续焖煮3-5分钟或汤汁稍微浓稠。


1. Chopped tomato and onion, and minced the chili.

2. In a cooking pan, add 2-3 tbsp of cooking oil, stir fry the chopped onion and chili until onion become translucent. Add chili powder, cumin powder, turmeric powder and salt.

3. Add chopped tomato and continue cooking at medium heat for 5 minutes or until tomato softened. Pour in 1 1/3 cups of water, cover with lid and let it cook at medium heat for about 5 minutes to rolling boil.

4.  Meanwhile, whisk eggs with a pinch of salt and pepper powder, beat it until fluffy. Make scrambled egg in a cooking pan and break the eggs into small pieces using spatula.

5. Add the scrambled egg into the curry, season with ketchup, continue cooking for another 3-5 minutes or until gravy thickened.

Serve warm with steamed rice!