Mauritius Eggs Masala Curry

Eggs are versatile in  so many ways when you get hold of them into the kitchen. Be it morning, it can be fried, boiled or an omelette! Salad and it can be poached! Noodles or fried rice, it is scrambled! Some tomato sauce and it can be sweet piquante! Indian spices and it can be transformed into a masala curry! 

In Mauritius, eggs are incorporated in so many dishes. I love eggs masala curry, it so easy to make and takes only few minutes. Packed with flavors and protein, the best meal for a quick dinner. 

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Ingredients:

  • 4 Eggs, boiled and without shells
  • 1  all spices leaf (feuille de quatre epices)
  • 5 curry leaves
  • 1 tsp of ginger & garlic paste
  • 2 tbsp of onion paste
  • 1/2 tsp of garam masala
  • 1 tsp of vegetable curry powder
  • 1 1/2 tsp of coriander powder
  • 1/2 tsp of cumin powder
  • 1 tsp of turmeric powder
  • Pinch of fenugreek seeds
  • Pinch of mustard seeds (optional)
  • A pinch of yellow food colouring, to season on the eggs
  • 1/2 tsp of paprika powder
  • 1 dry red chili
  • 1/2 cup of tomato puree
  • 10cl of water

Preparations:

1. Preheat your pan with oil, once heated, add the eggs and fry for 2 minutes on each side over medium heat until eggs become crispy and develop golden brown colour.

2. In the same pan, add additional oil if required. Add all the ingredients, except the eggs and combine everything together. Add water and simmer for 5 minutes over low heat, lid uncovered until gravy has thickened. Add the eggs and cook for 2 to 3 minutes. 

3. Garnish with parsley and serve with rice or bread. Enjoy!

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Indian Dhaal Palak “Dal pulse in Spinach”

Dhaal Palak, famous in the Indian Cuisine and can be served with Naan (Indian bread) or Rice. I have decided to share my version of making Indian Dhaal Palak, but in no means it is an authentic Indian version.

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Servings: 5 – 6

Ingredients:

  • 1 cup (250ml) Pigeon Pea Lentils Dal (Yellow pulses Dal)
  • 20 Spinach leaves (Palak) chopped
  • 40cl of water

Spices:

  • 1 1/2 tsp of vegetable oil or clarified butter (ghee)
  • 5 Curry leaves
  • 2 chopped tomatoes 
  • 1 tsp of Coriander powder
  • 1 chopped onions
  • 2 tsp Turmeric powder
  • 1 tsp Cumin seeds
  • 1 tsp  Vegetable Curry powder (Optional)
  • 1/4 tsp of Garam Masala
  • 1/2 tsp of Methi seeds
  • 2 Bay leaves
  • 1 Red Chilli (Optional)
  • 1 Dried Red Chilli (Optional)
  • 5cl of water
  • 4 slices of Lemon

Preparations

1) Cook dhaal in pressure cooker with 40cl of water, 1 tsp of turmeric powder and bay leaves on medium heat. Wait until 5 whistles.

2) Meanwhile, preheat a pan with vegetable oil or ghee,  add chopped onions and tomatoes. Sauteed until onions become lightly browned. Add the chillies, cumin and methi seeds, coriander powder, vegetable curry powder, curry leaves, garam masala and 5cl of water.

3) Allow them to cook for 3minutes, and now the Spinach is ready to go in. Add salt (quantity based as per your preferences) and 1 tsp of turmeric powder. Mix well and sauté for 4 minutes.

4) Add the cooked dhaal, together with its water into the pan. Blend well with the spinach and let cook for another 2 minutes on medium heat, lid covered.

5) Sprinkle some fresh chopped coriander and slices of lemon on top

I hope you will enjoy this recipe. Till then Happy cooking 🙂

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