Friday, 7 March 2014

Egg-Aloo (potato) Curry Trinidad style

Eggs are a great source of protein, iodine and essential vitamins. Eggs are great "first food" for babies (as long as they are not allergic to them) as long as they are thoroughly cooked. Please avoid giving runny eggs or partly cooked eggs to under 2 yrs old. Boiled eggs were one of the first foods that I gave Anjalie and since then she loves eggs in any form or fashion. Once I was sure that she enjoyed eggs, and was not allergic to them (after the first couple of weeks), I have made this curry (very mild initially) and used to mash the egg yolks in a small amount of curry sauce and give her. Lo and behold! no matter when it was given she would clean it all up :) Since then, this has been a easy and quick "single dish" that every likes in our home. It can be eaten with rice or roti or bread. Not only, is it healthy, it is also relatively low in calories.

You will need:
4 large eggs/6 medium eggs - hard boiled and shell removed
4 medium potatoes - peeled and cubed into bite size pieces
2 med. tomatoes- chopped fine
1 med. onion - chopped fine
1/4 habernero pepper (for adults only- beware it is extremely hot!)/ pimento pepper for milder taste (optional) - leave out for children
3 cloves or garlic- crushed
salt and black pepper to taste
1 tbsp curry powder (any store bought kind will do- but for authentic Trinidad taste look for Chief curry powder)

Make a few slits on the boiled eggs along the sides without cutting them up altogether (to avoid getting totally mashed when cooking).

Heat oil in a pan to medium. Add chopped onion, pepper (if using) & garlic. Cook until onion is transparent. Mix 1 tbsp of curry powder with 2 tbsp water. Add it to the onion and garlic and cook for 30-40 secs. Add the tomatoes and cook until mashed. Add potatoes, salt and black pepper to taste. Cover and cook until potatoes are tender, stirring occasionally. You can add a little water when required to avoid burning. Gently add the eggs without breaking and mix in gently to coat the curry sauce. Add water and salt to make the gravy to necessary thickness (if needed). I add a 1/4 cup water to gravy if we plan eat with rice to make it a bit more liquid-y. Also, you can add coconut milk instead of water for a slightly sweeter taste (if you prefer). Bring everything to a boil (again) and cook for a further 3 secs. You can gently squish the eggs (without breaking) to draw in the gravy.

Tips: To boil eggs: brings eggs to room temp (by leaving them outside the fridge for a few hrs). Bring water to boil in a sauce pan, gently drop the eggs, ones by one, in the boiling water using a slotted spoon. Cook for 10 mins (to make sure they are all firm). Remove from hot water and immediately drop into cold water. Wait until you can handle them and peel off the shell. To peel egg shell, easily, tap the larger end of the egg on a hard surface and start peeling from there.

No comments:

Post a Comment

Thank you for visiting and taking the time and effort to leave a comment.