Egg & cabbage curry Anda & patta gobhi curry

Malzemeler

FOR THE CURRY

2 tablespoons rapeseed oil

2 dried bay leaves

2 onions, thinly sliced

½ hispi cabbage, about 200g (7oz), thinly sliced

1 teaspoon sugar

1 teaspoon salt

1 teaspoon chilli powder

1 teaspoon garam masala

½ teaspoon ground turmeric

200ml (7fl oz) boiling water

FOR THE EGGS

8 eggs

4 tablespoons double cream

2 tablespoons rapeseed oil

Yöntemler

To make the curry, heat the oil in a pan, add the bay leaves and onions and cook over a high heat for about 5 minutes. Then add the cabbage and sugar and cook over a medium heat for 10 minutes until the vegetables are soft and golden. Stir in the salt and spices and cook for a minute.

While the curry is cooking, put the eggs in a pan, cover with boiling water and cook for 10 minutes. Drain, cool under cold running water and shell them. Cut the eggs in half and separate the egg whites and yolks. Mash the egg yolks with the cream in a bowl. Heat the oil in a pan and fry the egg whites for a couple of minutes until golden.

Add the mashed yolks, fried egg whites and measured boiling water to the curry. Cover and cook over a medium heat for 5 minutes until everything has come together, then serve.

Notlar

You may not have expected to find a recipe for egg curry in this chapter. I’ve put it here because many Hindus in India (most of whom are vegetarian) consider eggs to be a form of meat. There are so many ways of making this irresistible curry and I have shared a few versions of it over the years. The addition of cabbage in this recipe gives it a lovely texture and the egg yolks contribute an extra layer of flavour to the sauce. Serve with rice or Spiced Layered Flatbread.