My desire to dive into Indian cuisine has begun. I have been thinking about the food for a few weeks now, and a conversation was started with an employee at the Marquette University Law Library. Naimish and I have discussed food in the past, in particular restaurants around town, and grocery stores for Indian shopping. So after viewing foodtube.net a couple of weeks ago, and doing a simple search for Curry, my mouth began to water. Then, the light came on while walking past Naimish, and I asked him about curry. He discussed the regions of India and where the region he is from, they eat spicier food. The light got brighter as I love hot and spicy food. I asked him to send over his curry recipes, of which he did on Friday afternoon. I picked up a couple of the spices which I did not have in stock, and made his recipe for curry, without the eggs, of which his recipe was labeled as ‘Spicy Egg Masala’.
I ate this Friday, Saturday, and Sunday in a couple of different ways. Friday was with baked chicken, Saturday was with potatoes, and Sunday morning on top of a egg cooked over easy. As I could not compare with a curry from Naimish, the flavors were pretty awesome.
- Onions – 2, medium size, finely chopped
- Tomato – 1. medium size, finely chopped
- Green chilies – 2, medium size, medium hot, finely chopped
- Fresh Ginger – 1-inch size, finely ground
- Fresh Garlic – 3 cloves, finely ground
- Vegetable oil – 1 tablespoon
- Red chili powder – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Garam masala (Special Indian spice) – 1/2 teaspoon
- Coriander leaves – a small bunch or 2 teaspoons, finely chopped (optional)
- Salt – 1 teaspoon or adjusted to taste
- Warm water – 1-1/2 cups
Method: Heat a pan and pour in the oil. Put the onions, tomato, green chili, and ginger and garlic in vegetable oil to a turn it into a coarse paste. . Saute it till golden brown. Add the Add red chili, coriander, turmeric, cumin, and garam masala powders and saute again for another minute. Sprinkle a few drops of water at this time, if needed. Saute until the oil separates from the paste. Add the 1-1/2 cups of warm water, and the eggs and cook over low heat for 10 minutes or until the sauce reaches the required thick consistency. Serve it hot with rotis, plain or jeera rice, or bread. Enjoy!