This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
The eggs in this Egg Curry are sometimes halved before simmering in the tomato gravy. It is, however, more conventional to leave them whole when cooking them in the Bengali way. After hard-boiling and peeling, the eggs are slit vertically five to six times around the circumference, so that the gravy penetrates through to the core.
6 eggs, boiled & peeled
2 large Russet potatoes, peeled & cut in bite-size pieces
2 cups chicken broth
2 onions, quartered
4 cloves garlic, peeled
1 tsp. tomato paste (I used Hunt’s)
2 tomatoes, diced
2 tsp. ginger paste 1 tsp. Kashmiri mirch/paprika
1/2 tsp. garam masala
4 Tbsp. vegetable oil
1 tsp. cumin seeds or Shah jeera
1 bay leaf
1 cinnamon stick
1 star anise
1 tsp. ghee
½ tsp. sugar
1-2 green/red fresh chilies, slit
Salt to taste
1. Boil eggs & potatoes in boiling water for 10 minutes & drain.
2 Cover eggs with cold water, set aside for 20 minutes, peel and slit.
3. Fry eggs & potatoes in 1 Tbsp. oil until golden brown and set aside.
4. Blanch onions & garlic in a cup of boiling water and drain.