Sunday, February 19, 2012

Egg drop Curry Muttai Kuzhambu 【水波蛋咖喱】

Sometimes the same dish with a little twist brings about completely different taste and feel. This poached egg/egg-drop curry is one of them,  it is a lot faster to make and equally tasty as compared to other egg curry dishes.

A quick fix when one have lesser time.



4-5 whole eggs
1 medium size bombay onion (Chopped)
5-6 Roma tomatoes or 4-5 medium size tomatoes ( blend into tomato paste)
3 tbsp  Sweet peas (fresh or frozen)

1 tbsp Malaysian Curry Powder (or any shop-bought curry powder)
1 tbsp Ketchup
2 tsp Ginger Garlic Paste
1 tsp Mustard seed/Rai
1 tsp Chili Powder
1 tsp salt or to taste
1/2 tsp Sugar

4-5 只 鸡蛋
1 只 中型洋葱 (切碎)
5-6 只 番茄 (不加水搅拌成3杯左右的番茄糊)
3 大勺 豌豆 (新鲜和冷冻的都可以)

1 大勺 马来咖喱粉 (或任何市售咖喱粉)
1 大勺 番茄酱 (Ketchup)
2 大勺 姜蒜蓉
1 大勺 芥菜籽 (Mustard seed)
1 小勺 辣椒粉
1 小勺 或适量的盐
1/2 小勺 糖

1. Heat 1-2 tbsp of cooking oil in a cooking pan, add mustard seeds and onion,  cook until mustard seeds cracked and onion become translucent.

2. Stir in ginger garlic paste, when the smell of ginger garlic releases, add curry powder and chili powder and stir well.

3. Add ground tomato, cover with lid and bring to boil. Cook for 5-8 minutes at medium heat until oil separated at the edge. 

4. Add 2 cups of water and bring to boil, season with salt, sugar and ketchup, once the gravy starts boiling, crack and drop one egg at a time at different corners of the cooking pan/pot. 

5. Cover with lid and cook at medium heat for 3 minutes until the eggs changes color.

6. Add frozen peas before turning the stove off, cover with lid and wait for 5 minutes before serving with rice or roti.

1. 锅里热上1-2大勺的食油,加入芥菜籽和洋葱炒香后加入姜蒜蓉煸炒出香气。

2. 加入咖喱粉和辣椒粉,小火拌匀后倒入番茄糊拌匀加盖煮滚。

3. 煮5-8分钟至边上稍微泛红油时加入两大杯水煮滚。加入食盐、糖和番茄沙司(Ketchup)调味。

4. 把番茄酱汁保持在微滚的状态,这时即可在锅子各个角落敲入生鸡蛋,加盖焖煮3分钟至鸡蛋蛋变色。

5. 熄火前撒入豌豆,加盖虚焖几分钟。就可以上桌和米饭或者面饼一起吃。

中文版 For Chinese Click --

No comments:

Post a Comment