Curry

Curry Ingredients

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’.

CurryI 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!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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