Author Topic: A really bizarre curry  (Read 1832 times)

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Offline Tāf

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A really bizarre curry
« on: February 26, 2012, 16:02:53 PM »
My Pakistani mate's wife is the main provider of recipes for the extended family's restaurants.

Recently they were visited by a Goan family who were sad not to see any Goan meals on the menu. So they passed a recipe to her that has been in their family for decades.

She made it, liked it, so passed me the recipe:

In a blender add flour, tomatoes, onions, garlic, red chilli, chilli powder, salt, and the juice of a lime/lemon.

Blitz to a paste, and fry this with a little oil until fairly dry.

Add a Garam Masala mix (coriander, cumin, mustard, black cardomon, cloves, fenugreek) then stir for at least 2 minutes.

Add water to make a thick gravy.

Then, this is bizarre, rinse some eggs in their shells to clean off any muck, then place them, still in their shells, into the gravy and cook gently for 20 minutes.

Then remove the eggs, shell them, chop into large pieces and put back into the gravy, reheat and serve with rice or bread.

It has a sort of Vindaloo acidic kick that they sometimes temper with a dollop of coconut milk.

Mine is simmering, awaiting my biting of the bullet and actually putting the eggs into it.
« Last Edit: February 26, 2012, 16:04:48 PM by Taf »

Offline K@

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Re: A really bizarre curry
« Reply #1 on: February 26, 2012, 19:03:21 PM »
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Offline dogsmum

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Re: A really bizarre curry
« Reply #2 on: February 26, 2012, 20:48:29 PM »
My Pakistani mate's wife is the main provider of recipes for the extended family's restaurants.

Recently they were visited by a Goan family who were sad not to see any Goan meals on the menu. So they passed a recipe to her that has been in their family for decades.

She made it, liked it, so passed me the recipe:

In a blender add flour, tomatoes, onions, garlic, red chilli, chilli powder, salt, and the juice of a lime/lemon.

Blitz to a paste, and fry this with a little oil until fairly dry.

Add a Garam Masala mix (coriander, cumin, mustard, black cardomon, cloves, fenugreek) then stir for at least 2 minutes.

Add water to make a thick gravy.

Then, this is bizarre, rinse some eggs in their shells to clean off any muck, then place them, still in their shells, into the gravy and cook gently for 20 minutes.

Then remove the eggs, shell them, chop into large pieces and put back into the gravy, reheat and serve with rice or bread.

It has a sort of Vindaloo acidic kick that they sometimes temper with a dollop of coconut milk.

Mine is simmering, awaiting my biting of the bullet and actually putting the eggs into it.

 Interesting.
 How was it?
 Maybe they put the eggs into it to save having another pan boiling ???
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Offline Mike

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Re: A really bizarre curry
« Reply #3 on: February 27, 2012, 08:21:13 AM »
Goan Egg curry, I had it Goa, it was pretty lethal

Offline Tāf

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Re: A really bizarre curry
« Reply #4 on: February 27, 2012, 08:53:26 AM »
Goan Egg curry, I had it Goa, it was pretty lethal

I've not added much chilli as I don't want the lad going VTOL a few hours later

:taf:  ;D

I think I might do a bit of a search for other Goan curries as this one smells divine (so far).

Offline Tāf

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Re: A really bizarre curry
« Reply #5 on: February 28, 2012, 09:30:24 AM »
Well, I followed the recipe exactly and it was nice, but personally I would omit the lemon/lime juice and either replace with a little tamarind or a spot of red wine vinegar.

NO :taf: yet either!  :o

Offline Nana of 8

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Re: A really bizarre curry
« Reply #6 on: March 01, 2012, 10:15:47 AM »
Sounds really nice. I might have to make myself one - HoN wouldn't touch it as it contains hard boiled eggs, which he loathes!
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