Simple egg curry

 

This curry started off as a mishmash of neglected fridge items, but ended up being exactly what I needed on a cold Friday night.  Egg curry is a firm favourite in our family and is pretty quick to cook up when the fridge is bare, and you can throw in anything else you have on hand - in this case a big bunch of silver beet. 

To serve four, you will need:

8 eggs, hard boiled, peeled and sliced in half

3 tablespoons of oil

1 clove of garlic, crushed

1 inch of ginger, crushed

1-2 green chillies, chopped

2 tomatoes, grated or finely chopped

1 tablespoon of bottle masala (or any other good quality curry powder)

half a teaspoon of salt

half a teaspoon of sugar

1 stock cube, crumbled up

1 tablespoon of tomato paste 

1/2 a tin of coconut milk or cream

fresh lemon juice 

Heat the oil in a heavy based pan. Add the garlic, ginger and chilli and keep frying until they start to smell cooked.  Add the tomatoes, the bottle masala, salt and sugar and stock cube, and stir well until it starts to become glossy.  Add a tablespoon of tomato paste, and then some water, bit by bit, to make the gravy.  

Cover and simmer for 20 minutes or so until done, then as an option add any vegetables you want (like silver beet in this case) and cook for a few more minutes.   Taste for salt, and stir in the coconut milk.  At last, take your sliced hard boiled eggs and arrange them on the surface of the curry, cooking for another minute or so until warm.  To finish, squeeze in some fresh lemon juice and top with coriander. 

Masala omelette

 

Nothing like a spicy breakfast on such a cold, wet and windy morning, though this masala omelette is delicious at any time of day.

For one omelette you need:

2 eggs

1 teaspoon of olive oil

1/2 a green chilli, finely chopped

1 spring onion, finely chopped

1/2 a tomato, finely chopped

small handful of coriander leaves

1/2 a teaspoon of cumin seeds

1/3 of a teaspoon of turmeric

salt and pepper to taste

Heat oil in a small frying pan and add cumin seeds when hot.  When they start to brown add chilli, spring onion, tomato and coriander and fry for a few minutes until everything is lovely and mushy and browned.

Break eggs into a bowl and whisk gently.  Add a bit of salt and pepper, and the turmeric.  Tip in the fried mixture and stir gently, then pour it all back into the frying pan and cook on a low heat until the omelette starts to set.  Flip to cook both sides or place under a grill to set the top.

Serve with lots of crusty white bread; or wrap in a chapati or flatbread for an easy, healthy lunch.