INDIAN CURRY EGGS WITH OKRA

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

Ingredients

[serves 3-4]

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

3 cardamons

3-4 cloves

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

1. Prepare the curry ingredients as above.
2. 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.
3. 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.
4. 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.
5. Lastly, stir in the chopped coriander leaves.
6. Dish up to serve.

 

VEGETARIAN PUMPKIN CURRY

Awesome, delicious pumpkin curry that is so easy to prepare if ready blended curry mix.

I bought ready mixed fresh curry paste ingredients at the wet market.  Very cheap, only RM 1.20 enough to cook about 1 Kg pumpkin.  In Penang, this kind of curry paste is available.  Just need to ask for curry paste to cook mutton.

Ingredients
1 kg pumpkin - skinned and cut bite size pieces
Ready mixed curry paste
1-2 sprigs of curry leaves
1 yellow onion - peeled and sliced thinly
100 ml coconut milk
3 tbsp cooking oil
Seasoning
salt and sugar to taste

1. Add oil to a non-stick pan, stir fry onions and curry leaves until aromatic.  Add in curry paste, continue to fry until oil separates and fragrant.
2. Add in the pumpkin, continue to fry for 1-2 minutes.  Add in some water, enough to cover the pumpkin pieces.  Bring to boil and simmer until pumpkin is tender but not soft.
3. Add in coconut milk and seasoning to taste.
4. Dish up to serve with steaming hot rice. 

MIXED VEGETARIAN CURRY

Cook as you like is how I described this curry dish.  You can mix or combine whatever ingredients you think are suitable for a vegetarian curry.  This is my 'agak-agak' recipe but it tastes as good as some recipes which you follow to the T.

The thick curry comes with coconut milk and the slight sourish taste comes from the tamarind slices [you can substitute it with tamarind juice].  You can increase the liquid if you prefer it to be of runny consistency.

Ingredients

2 medium size potatoes - peeled and cut wedges - parboiled to tender

1 piece tempeh - cut into small rectangles - fried

100 gm taufu puffs - halved

5-6 lady's fingers - blanched and cut halved 

1 tomato - quartered

2 sprigs curry leaves

2 pieces tamarind slices [assan gelugor]

100 ml thick coconut milk

50 ml cooking oil

2 cups water

Curry Paste

50 gm chilli boh

30 gm blended lemongrass

1 tsp tumeric powder

1 tsp grated ginger

1 tbsp meat curry powder

1/2 tbsp vegetarian mushroom granules [optional]

Seasoning

salt and sugar to taste

1. Boil potatoes until tender.  Drained
2. Boil lady's fingers until cooked [bright greenish colour], drained and cut half.
3. Heat some oil in a non stick pan, fry tempeh until golden brown.  Dish up.
4. Using the same pan, add in oil.  Saute curry paste, tamarind slices, curry leaves with 1 tsp salt and sugar until oil separates.  Add in half the coconut milk and some water, then the boiled potatoes and tomatoes.  Bring to boil until potatoes are soft.
5. Add in taufu puffs, boil for a few minutes before adding the tempeh, lady's fingers and remaining coconut milk.  Stir to mix well.  Taste to adjust seasoning.
6. Dish up to serve.
   
   
   
   
   
   
   
   
   

HOT AND SPICY THAI VEGETABLE CURRY

This is a Thai creamy curry with coconut milk and blends well the yellow curry paste which is easy to make yourself.  Just combine all the ground spice powders  with the blended curry  paste ingredients into a smooth paste.

Vegetable curry cooked with coconut milk is one of my favourite curries but add the palm sugar sparingly otherwise  you may find the curry a bit on the sweet side.  This curry isn't spicy and you can increased the amount of chilli powder.

Just this curry with rice is enough for me to enjoy a good meatless meal for the day.

Recipe adapted from ‘500 Curries’ with modifications

Ingredients For Yellow Curry Paste

1 tbsp freshly chopped galangal or ginger

2 tbsp chopped lemongrass

1 tbsp chopped garlic

4 shallots – chopped

1 tsp lime rind or zest

2 tsp hot chilli powder or more

2 tsp coriander powder 

 2 tsp cumin powder

1 tsp turmeric powder

Other Ingredients

150 gm long green beans – cut 1 inch lengths

100 gm baby corn [I suggest to use canned baby corns]

1 medium zucchini – sliced ½ cm thick

1 small brinjal – sliced 1 cm thick

1/2 tbsp palm sugar to taste

2 tbsp Thai mushroom ketchup [I used mushroom flavoured oyster sauce]

salt to taste

2 tbsp oil

150 ml thick coconut milk

400 ml water

1. Place all the curry paste ingredients in a blender with 2-3 tbsp water.  Blend into a smooth paste.
2. Heat oil in a non-stick pan, add in curry paste, palm sugar and stir fry until aromatic.  Add in the thick coconut milk and gently cook for 8-10 minutes or until the mixture starts to separate.
3. Add in the vegetables [except the zucchini], stir fry to mix well for 5-10 minutes, then add in the zucchini.
4. Pour in water or thin coconut milk.  Bring to boil, cover to  cook gently until vegetables are tender.
5. Add in the seasoning to taste. 
6. Garnish with chopped coriander leaves.  Serve hot with rice or blanched noodles.