Egg Curry and Sydney Dinner With The Barrs

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This was a very quiet week-end in comparison to last! There were three young guys in the house last week-end with the ir parents, visiting us all the way from Toronto. On Sunday morning we all went to the zoo.

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Little C stayed home and baked cakes for dessert and prepped for the dinner party we were having that night at home. What a unique evening.  I kept looking around the room that night, savouring the sight of everyone there. How special that you girls could come and be part of the week-end.  We were TEN under one roof- just amazing! Thank goodness for blow up mattresses I say!

It was an eclectic menu of curry puffs, pork vindaloo (recipe coming one of these days), egg curry, a beautiful big salad made by your cousin, and rice.

I’m glad you enjoyed the egg curry, and it is a receipe that should be on the blog for you both. A nice alternative if you have vegetarian friends to feed. It is quick and easy, not expensive to make  and very satisfying.

The Barrs trip to Sydney was like a dream. I hear the patter of small feet on the floorboards, see the rows of shoes at the bottom of the stairs, and the beach towels hanging out to dry. The days sped by way too quickly.

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Egg Curry

  • 6 Eggs
  • 1 large onion, chopped
  • 1 tablespoon chopped fresh ginger
  • 4 cloves garlic crushed and chopped fine
  • 1 red chilli chopped fine, or one heaped teaspoon chilli flakes
  • 1 teaspoon turmeric powder
  • 1 teaspoon cummin seeds
  • 1 large can crushed tomatoes
  • 1 tub tomato paste
  • 3 tablespoons fish sauce
  • salt to taste
  • 2 tablespoons olive oil

Method:

  1. Place the eggs in a large pan of cold water and bring to the boil.
  2. Boil for five minutes, turn off the heat, and leave the eggs to cool completely.
  3. When eggs are cold, shell them carefully so whites remain smooth.
  4. Heat 1 tablespoon of olive oil in a large fry pan. Add the turmeric powder when the oil is hot.  when the yellow spice sizzles, add the eggs.
  5. Stir around in the hot pan until the eggs are well coated in the turmeric and they begin to turn golden.
  6. Remove the eggs from the pan, and set aside in a dish.
  7. Return the pan to the fire, and add the rest of the oil.
  8. Throw in the cumin seeds and toss for a couple of seconds.
  9. Saute the onion, ginger, chilli and garlic in the oil, until the onion begins to melt.
  10. Add the crushed tomato and stir well, then add the tomato paste, half a cup of water and and the fish sauce.
  11. Bring the sauce to the boil, and then turn the heat down, and simmer for about ten minutes.
  12. Adjust seasoning, and make more spicy by adding more chill flakes if required.
  13. Now cut the eggs in half, and slide them gently into the sauce. Place a lid on the saucepan, and cook for an additional 5 to 8 minutes.
  14. Sprinkle with chopped coriander or mint.
  15. Serve with white rice or roti.
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Happy 2015! Let’s record that eggplant recipe.

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Beautifully wrapped hand made chocolates

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Christmas cookies!

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Gingerbread

Happy 2015!  How special to have had Christmas with both you girls home.  I loved the hand made theme of presents SO MUCH! You two are such creative souls ; from hand sewn donuts (don’t ask, readers!) to scented chocolates, intricate necklaces and boxes of spicy chai, and the worlds best Martha Stewart gingerbread to even a coconut and coffee scrub! Too clever by half! IMG_1194

Extended lazy days, and very late nights, music playing, long conversations, friends dropping by, endless cups of tea, and shared cooking. My idea of holidays at home. Thank you both for being here and making it so memorable.

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Summer days

 

A while ago when we had a lovely family over for lunch, I made an eggplant dish which is reminiscent of one your Nanna cooks. Let’s just say it is one of those dishes which lingers in your memory. Sweet and sour, and thick and yummy. I promised to send this family the recipe, but had to make the dish again to record carefully all the ingredients and steps which I’ve never written down before.

Now, I’ll admit that this does not fit the category of recipes I usually send you girls. Namely: straightforward to make, quick and relatively healthy. Somehow though, I know you’ll both get around to making this yourselves despite the fairly long winded process because you know just how worth while it is.  Nanna serves this eggplant dish with rice and meat dishes, but always has a fresh cucumber sambal or raitha too. When our friends came to lunch, I served it alongside Ottogenhi’s pasta with yogurt and pea sauce. Unusual, but it somehow worked itself out to be a fantastic combination.

Eggplant Curry

  • 4 firm and large purple eggplants
  • 2 tablespoons peeled and chopped fresh ginger
  • six cloves garlic, peeled and chopped
  • 1 sprig fresh curry leaves if you have it
  • 1 large bombay onion
  • 2 teaspoons turmeric powder
  • 2 teaspoons cummin seeds
  • 2 teaspoons mustard seeds
  • 2 tablespoons salt
  • 2 teaspoons chilli powder
  • 1 tub tomato paste
  • 1 cup of water
  • 3 tablespoons tamarind paste
  • 1/4 cup white vinegar
  • 1 tablespoon white sugar
  • salt and pepper to taste
  • oil for frying

Method:

  1. Chop up eggplants into pieces about finger length and double finger length in thickness.
  2. Mix the chopped eggplant with the turmeric and salt cover and set aside for a few hours.
  3. Meanwhile,  mix together the tamarind paste, the chilli powder, white vinegar, sugar and tomato paste with a cup of water. Set aside.
  4. Press the juice out of the eggplant pieces between paper towels.
  5. Heat  two tablespoons of olive oil in a large wok or casserole pan.
  6. Fry batches of the eggplant pieces until golden and soft. Drain on paper towels.
  7. When all the eggplant has been cooked, heat the pan again with two more tablespoons of oil.
  8. Throw in the curry leaves and mustard seeds.
  9. When the seeds start to pop, add the cumin seeds, onion. ginger and garlic and stir.
  10. Add the eggplant.
  11. Now add the prepared sauce and stir well.
  12. Cover, lower the heat to a simmer and cook for half an hour, stirring occasionally.
  13. Adjust seasoning according to your taste: more vinegar for sourness, more sugar for sweetness. And of course more chilli powder for heat.
  14. The end result should be a yummy, thick dish, with no runny sauce. The eggplant should be very tender.
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Salt and turmeric first up.

 

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Tomato and tamarind pastes to make the sauce

 

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Frying up the eggplant

 

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Fresh curry leaves, ginger and onion

 

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Sweet and sour eggplant curry