Well, this was the first weekend home after a first week back at work/school. After a manic week and a very loud ‘music night’ last night (a few tequila slammers and a decision to only play female-based rock…), we decided to treat ourselves to a curry night tonight. We do have our stock favourites, but we decided to peruse the cookery books and choose some recipes we have never tried before. I opted for Madhur Jaffrey’s ‘Flavours of India’. This book was given to me for Christmas one year by my dad. He decided to give each of his three kids something he had cherished and as a result, I inherited the much loved, much used and very well worn ‘P Bickers Curry Family Bible’. I’ve messed with the recipe somewhat. It was quite bland when completed, so I have added and faffed with it, however, it is delicious. Not my usual style of curry – I’d normally go for something quite tomatoey, but this is lovely. Firey, creamy, deep and spicy.
Eggs in a Green Chilli-Coconut Sauce
1.5 tbsp peanut butter
1 tbsp fennel seeds
2 tbsp roasted yellow split peas (soaked for a few hours – I dry-roasted them in a heavy bottomed frying pan)
2 hot green chillies
4 garlic cloves, peeled.
2 cm piece of ginger, peeled and chopped coarsley
100g dessicated coconut
200 ml water
vegetable oil (or ghee)
two small cinnamon sticks
3 cardamom pods
1 fresh green chilli, cut into 4
1 large onion, finely diced
1 tsp salt
3 hard-boiled eggs
1.5 tsp Madras Curry Powder
1 tbsp lemon juice
Half of a low-salt vegetable stock cube
200 ml water
Make the spice paste:
* Put the fennel seeds and the roasted yellow split peas into a coffee grinder and grind finely. Empty this into a blender. Add the chillies, peanut butter, garlic, ginger, coconut and water and grind into a pale, almost porridgey paste.
* Heat some oil in a pan. Fry cinnamon sticks and cardamom pods for 10 seconds, then add onions and fry until browning. Add last green chilli. Add the spice paste and fry for 2-3 mins.
* Add water (I washed out my blender with the water to get the remainder of the spice paste out) and bring to boil. Then turn down the heat and simmer.
* Add Madras Curry Powder, lemon juice and crumbled stock cube. Cook for 5 minutes. Taste and adjust seasoning according to taste. Add chopped coriander to taste.
* Halve the eggs and place into curry. Leave for an hour/two hours before serving.