Anglo-Indian egg curry

First of all...Are we digging the new look yet???

I get bored real fast and since yesterday was a dull day (yes that time of the month), I sat at home and gave my blog a make over. Also to prove a point to Ro that purple is definitely a girl colour.

The weather has been absolutely amazing out here and tall glasses of iced tea and beers have started making its way through. BBQ season is just around the corner, but since we are in unpredictable England, planning for a weekend in the park with a BBQ idea in mind is still wary because most of the time we are jinxed and end up sitting at home and grilling. The bank holiday weekends are also approaching (yes we get 4 days off because the prince is getting married) and we are having our first BBQ party on the 1st of May...yes planning that ahead because, face it, Londoners are the most busiest people I have ever seen. I miss days where you can just make a few calls in the morning and meet up for lunch.

Who am I kidding, heck! it doesn't happen in my own home:

Me: Hey lets grab a couple of sandwiches and head to the park..the weather is awesome, I want to be out in the sun (also because I bought a new pair of shorts and I want to flaunt it..which I don't obviously say because Ro as it is thinks my priorities are royally screwed)

Ro: Oh, I decided to update some software on my laptop..once its over we will go..OK?

Me: OK! (but you're not touching my laptop)

5 hrs later

Ro: OK lets go

Me: Oh I decided to colour my hair...cant do it today baby. Maybe tomorrow?

Ro: Oh tomorrow I'm busy...

Me: (I don't even ask why....the moment has long passed)

So I shouldn't complain about others being tied down with this or that. In fact I have learned to respect it. That said, I am definitely looking forward to May though :)

I stumbled upon this recipe on the online version of Delicious Magazine and loved it. It was definitely different from the mallu preparation (which I still don't know to make) and the addition of celery kinda intrigued me. This recipe came into my mind when I thought of a salad idea for the BBQ and when served cold and a bit dry, it would be a great picnic snack. This time however I opted for a bit of a gravy because we were having it with chapathi for dinner.

Recipe adapted from here

Eggs- 3

Baby potatoes- 200 gms

Coriander seeds- 1 tsp

Cumin seeds- 1 tsp

Cardamom seeds- from 3 cardamom pods

Ginger- 1/2 tsp 

Turmeric powder- 1/4

Dried red chilli- 1 (more or less as per your heat tolerance)

Oil- 1 tbsp

Garlic- 3 cloves, roughly chopped

Onion- 1  medium, finely diced

Celery stalks- 2, finely chopped

Tomato- 1, pureed or 1 tbsp tomato paste

Double cream- 100 ml

Coriander leaves- to garnish

Boil the eggs. Drain, cool and shell. Slice into quarters and keep aside.

Similarly boil the potatoes in salt water till they are cooked, but not falling apart. Slice into four and set aside. (If using large potatoes, then you might want to slice them into smaller chunks)

Grind the coriander seeds, cumin seeds and cardamom seeds in a spice mill or using a pestle and mortar to get a fine powder.

Add the ginger, turmeric powder and dried red chillies to it and pulse once or twice.

Heat a frying pan and dry fry the ground ingredients until fragrant.

Add the oil to this mix and when it sizzles add the garlic, onion and celery. Cook till they have wilted and have turned a little brown..about 12 to 15 minutes on medium flame.

In goes the pureed tomato. Cook till you see oil resurfacing.

Reduce the heat a bit and add the potato and double cream. Season with salt and mix well making sure you don't break the potato.

Add the quartered eggs and slowly mix, making sure the gravy coats the eggs and the yolks are in tact (which rarely happens to me).

Garnish with coriander leaves just before you serve.

Alternatively, divide the curry between plates and place the quartered eggs on top, garnish with coriander leaves and serve.

Notes: This curry was not spicy at all...in fact i think the next time I'll add one more red chilli.

I have changed the cooking method a wee bit where you add the tomato...the original recipe calls for passata and is to be added along with the potato and cream. I preferred to cook it a bit.
I am also wondering, instead of cream, coconut milk would be a better substitute...also very mallu

PS: Rashida sends her heartfelt thanks to all those who commented on her Pav Bhajj. She's thrilled beyond words. And all those who have jinxed me..if Rashida stops sending me stuff..i'll personally harass you guys later ;)
Have a great weekend. Muah!