ysabetwordsmith (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
ysabetwordsmith) wrote2020-07-02 10:21 pm
ysabetwordsmith) wrote2020-07-02 10:21 pm
Recipe: "Easy Egg Curry"
We made this tonight. We will definitely make it again, probably trying the other flavors of curry sauce that appear locally.
"Easy Egg Curry"
Ingredients:
6 hard-boiled eggs
1 jar of Patak's Butter Chicken Curry Simmer Sauce
1 package (10 ounces) of frozen green peas
single-serving cups of minute rice
Directions:
Peel the hard-boiled eggs. Rinse them to remove any loose bits of shell. Put them in a bowl.
Pour 1 jar of Patak's Butter Chicken Curry Simmer Sauce into a skillet and turn the heat to a simmer level.
Smack the package of frozen green peas against the counter to break up clumps. Then pour the peas into the skillet. Stir them into the curry sauce.
Cover the skillet and wait 2-3 minutes until the sauce begins to bubble. Uncover, stir the sauce, and put the cover back on.
Now cut the eggs in half so they make long half-ovals, like you would for deviled eggs. Put the egg halves into the skillet so they are not touching each other and spoon curry sauce over them.
Cover the skillet again. It will take 2-3 minutes for the heat to soak into the eggs.
Meanwhile, microwave each cup of minute rice for 60 seconds. Dump into a bowl and spoon some egg curry over the top.
This recipe makes about 4 servings. We used 2 cups of minute rice, since there are only two of us, but we had half the curry left over.
Notes:
The only thing that makes this recipe "easy" but not "quick" is shelling the eggs. That gets tedious. Even with two people working, it took us half an hour to shell the eggs and assemble the recipe. Other than that it's pretty much just dump and heat.
Patak's makes a variety of curry sauces, which are about as good as a really nice jar of spaghetti sauce: not quite as good as making it from scratch, but damn tasty and WAY less work. Locally available are Butter Chicken, Korma, and Tikka Masala. If you want to try a different egg curry, these or other flavors should also work.
The amount of curry sauce in a jar is generous. We probably could have fit 12 eggs in there, in which case the recipe would go farther.
If you want to make the sauce from scratch, here is a Butter Chicken recipe. Note that it is recommended for use with leftover chicken.
We used frozen peas because that's what we had and like. You can use whatever curry vegetables you want. Onions, cauliflower, potatoes, or tomatoes should also work. There is plenty of room in a jar of curry sauce for vegetables.
Similarly, we used minute rice because it's what we had. Make rice from scratch if you prefer. You could also serve the egg curry over bread, cauliflower rice, couscous, or any other bland base you like. While Butter Chicken sauce is mild rather than hot, it still has vivid flavor and is meant to be diluted with other things.
The inspiration for this came from seeing egg curry at an Indian buffet. It was delicious. But few curries are simple. We had looked up several recipes but hadn't gotten around to trying any of them. Then we found the Patak's sauces, which are awesome and time-saving. Eventually it occurred to me that we could just plop some eggs into a sauce and it should work, which it did. So if you have vegetarian friends, and you have a favorite meat-based curry, ask yourself whether you could replace the meat protein with something else like eggs or cheese cubes. There are whole families of curries that consist of [Sauce] [Protein] (or vice versa). So Butter Chicken, Butter Shrimp, and now Butter Egg. The result tastes like a lot more work than it actually it.
"Easy Egg Curry"
Ingredients:
6 hard-boiled eggs
1 jar of Patak's Butter Chicken Curry Simmer Sauce
1 package (10 ounces) of frozen green peas
single-serving cups of minute rice
Directions:
Peel the hard-boiled eggs. Rinse them to remove any loose bits of shell. Put them in a bowl.
Pour 1 jar of Patak's Butter Chicken Curry Simmer Sauce into a skillet and turn the heat to a simmer level.
Smack the package of frozen green peas against the counter to break up clumps. Then pour the peas into the skillet. Stir them into the curry sauce.
Cover the skillet and wait 2-3 minutes until the sauce begins to bubble. Uncover, stir the sauce, and put the cover back on.
Now cut the eggs in half so they make long half-ovals, like you would for deviled eggs. Put the egg halves into the skillet so they are not touching each other and spoon curry sauce over them.
Cover the skillet again. It will take 2-3 minutes for the heat to soak into the eggs.
Meanwhile, microwave each cup of minute rice for 60 seconds. Dump into a bowl and spoon some egg curry over the top.
This recipe makes about 4 servings. We used 2 cups of minute rice, since there are only two of us, but we had half the curry left over.
Notes:
The only thing that makes this recipe "easy" but not "quick" is shelling the eggs. That gets tedious. Even with two people working, it took us half an hour to shell the eggs and assemble the recipe. Other than that it's pretty much just dump and heat.
Patak's makes a variety of curry sauces, which are about as good as a really nice jar of spaghetti sauce: not quite as good as making it from scratch, but damn tasty and WAY less work. Locally available are Butter Chicken, Korma, and Tikka Masala. If you want to try a different egg curry, these or other flavors should also work.
The amount of curry sauce in a jar is generous. We probably could have fit 12 eggs in there, in which case the recipe would go farther.
If you want to make the sauce from scratch, here is a Butter Chicken recipe. Note that it is recommended for use with leftover chicken.
We used frozen peas because that's what we had and like. You can use whatever curry vegetables you want. Onions, cauliflower, potatoes, or tomatoes should also work. There is plenty of room in a jar of curry sauce for vegetables.
Similarly, we used minute rice because it's what we had. Make rice from scratch if you prefer. You could also serve the egg curry over bread, cauliflower rice, couscous, or any other bland base you like. While Butter Chicken sauce is mild rather than hot, it still has vivid flavor and is meant to be diluted with other things.
The inspiration for this came from seeing egg curry at an Indian buffet. It was delicious. But few curries are simple. We had looked up several recipes but hadn't gotten around to trying any of them. Then we found the Patak's sauces, which are awesome and time-saving. Eventually it occurred to me that we could just plop some eggs into a sauce and it should work, which it did. So if you have vegetarian friends, and you have a favorite meat-based curry, ask yourself whether you could replace the meat protein with something else like eggs or cheese cubes. There are whole families of curries that consist of [Sauce] [Protein] (or vice versa). So Butter Chicken, Butter Shrimp, and now Butter Egg. The result tastes like a lot more work than it actually it.
Decided!
Re: Decided!