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Wednesday, July 23, 2014

Golden Eggs in Coconut Yam Curry

The little voice over my shoulder was very present today.  Upon arrival in my kitchen, images of golden eggs and yam were floating around.  I was trying to come up with something that would work well with both starlets when the voice kept sending me coconut whispers and aromas.  How does that little voice manage to feel so real all the time?
I decided to take it Indian style, and rework something I had done before.
This recipe is very similar (meaning exactly the same as) the Egg and Brinjal Curry I've done before, except for swapping of yam for eggplant, and a lot less pre frying, which makes it healthier.
Serves 4
6 eggs, steamed or hardboiled and shelled
1/4 cup oil for frying
1 medium yam, cubed
3 dried curry leaves
3 cloves
1/2" cinnamon stick
1/2tsp cumin seeds
1/2 tsp fennel seeds
1 onion, sliced
1/4 tsp turmeric
some chili powder
1 tsp ground coriander
1 tsp tandoori chicken masala
1 tomato, chopped
1 can (400mL) coconut milk
chopped cilantro to garnish
1.  In a wok or heavy based pan, heat the oil with a pinch of turmeric and a pinch of tandoori masala, then fry the eggs, carefully turning them on each side until their skin starts to blister.  Remove and set aside on some paper towels.
2.  Toss the oil but leave 1 Tbsp. Heat and add the curry leaves, cloves, cinnamon, cumin seeds, and fennel seeds.  Heat until it starts to crackle and pop.
3.  Add the onion.  Stir and cook until it colors, then add the yam.
4.  Add the turmeric, chili powder, coriander, and tandoori masala.  Stir to coat evenly.
5.  Add the tomatoes and coconut milk and bring to a boil, then simmer uncovered for about 15-20 minutes, until the yam is cooked through.
6.  Before serving, cut the eggs in half and drop them into the curry.

Serve over some basmati rice and garnish with cilantro.

It's funny how you can change one ingredient and rediscover a whole new world..
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