It is curry time again. Just this curry is enough for a satisfying meal with rice. I have been looking through some Indian curry recipes and realised that it has the least seasoning. Many only uses just salt. The reason probably is that Indian curries use many types of cooking aromatics [such as shallots, onions, tomatoes, ginger, garlic and peppers etc.] and spices [such as cloves, coriander, cinnamon, cumin, cardamon etc]. Lots of shallots, onions and tomatoes are used which give the curry its flavours.
The curries are tasty, aromatic and flavourful. Looks to be a healthy dish. Great!!!
The curry paste ingredients is enough to cook about 7-8 eggs if not using Okra.
Recipe adapted from Spice Eats
10-12 Lady's fingers
3-4 hard boiled eggs - shelled
1 red chilli - cut
1 green chilli - cut
a few stalks coriander leaves - chopped
3-4 tbsp cooking oil
1 tsp salt to taste
250 ml water
Spices & Aromatics
1 piece cinnamon
1 tsp each of ginger and garlic paste
Curry Paste [Blended]
3 small green chillies [can used 2-3 dried red chillies]
100 gm shallots
2 tomatoes - blended
Dry Spice Powders
2 tsp coriander powder
2 tsp chilli powder
1/4 tsp tumeric powder
1 tsp cumin powder
1 tsp fennel powder
1/2 tsp garam masala powder
- Prepare the curry ingredients as above.
- Fry eggs in a non stick wok with oil and 1/4 tsp tumeric powder and 1 tsp chilli powder. Fry until golden brown. Remove.
- Using the same oil, spices until aromatic then add in onions paste. Fry for 1-2 minutes over medium heat, then add in tomatoes, continue to fry for several minutes. Add in ginger, garlic paste. Continue to fry until oil separates and paste is thick. Add in the dry spice powders and salt, continue to fry for 5-6 minutes.
- Add in 250 ml water, bring to boil, then add in the fried eggs and lady's fingers. Bring to boil, add in chillies, then cover to cook until vegetables are cooked.
- Lastly, stir in the chopped coriander leaves.
- Dish up to serve.