Last week when I posted my Spinach and Potato Curry, I didn’t realise it was going to be so popular! It wasn’t even a scheduled post; just one at the last minute that I decided to photograph and post because it was so good. I’m happy to say that quite a few people enjoyed it.
I try and study my stats on a regular basis to see what brings readers or Googlers to my site. I look to see what they are searching, what brings them to my site and whether I have something for them. It’s also interesting to see what works on Foodgawker; is it just pretty photos or is the food? Interestingly, the Spinach and Potato Curry did very well on Foodgawker even though the photo wasn’t a good one at all. So, I guess Foodgawker isn’t all about pretty photos; it is a useful resource for finding great recipes.
I do get quite a few searches for curries, and even though we eat Indian food at least twice a week, I never think about posting them. To me, it’s regular home food, dishes I know without a recipe that I’ve been making for years. Some are family recipes and some are ones that I improvise on the spot with what I have that day. Somehow, they just don’t seem exciting enough to post but surprisingly, these are the very recipes people are looking to find.
So, I’m going to consciously spend some time jotting down my recipes as I cook them to get specific weights and measurements, and start posting more of my ethnic dishes.
I know if you ask many of my fellow Indian bloggers, they will say the same; to us Indian food is something we eat regularly and to write about it is just not that exciting for us! We like to discover and write about new adventures in the kitchen; cuisines different to what we eat all the time.
I grew up eating many different cuisines and that, definitely, helped me develop a refined palate at a young age. I have in turn encouraged this with my own children and I am happy to say that they are more adventurous than I am! I didn’t want my children to be those who could only eat pizza and hamburgers and were reluctant to try anything else, like many of their friends. Thankfully, for my children, the more exotic it is, the happier they are.
This Egg Curry is a regular standby for me on the days I forget to defrost meat or am very short on time. It comes together very quickly and it actually takes longer to peel the boiled eggs than prepare the curry itself. This last time, I remembered to note the quantities and take some photos. It is flavoured in the South Indian style with tamarind, curry leaves and mustard seeds.
Serving size: 6
- 8-10 eggs, boiled, peeled and slit down one side
- 5 medium tomatoes, roughly chopped
- ½ medium onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 teaspoon ginger, minced
- 1 green chilli, optional
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon turmeric
- ¼ teaspoon red cayenne chilli powder
- 3 tablespoons oil, neutral flavoured
- ½ teaspoon mustard seeds
- 3 dried red chillies
- 8-10 curry leaves
- Wet tamarind, golf ball size or
- Tamarind paste, 1 or 2 teaspoons
- 1 cup warm water
- 1 teaspoon sugar, optional
- salt, to taste
- In a sauté pan or large skillet, heat a drop of oil on medium heat.
- Add the onions and lightly brown them.
- As they start getting a little colour, add the tomatoes, green chilli if using, and the garlic cloves.
- Toss them with the onions for about two or three minutes.
- Pull of the heat and allow to cool down a bit.
- In a food processor bowl, add the warm onion-tomato mixture, keep aside.
- If using the wet tamarind, soak in the 1 cup of warm water and strain to get the tamarind water.
- If using tamarind paste, dissolve into the 1 cup water.
- Start with 1 teaspoon depending on how strong your paste is, they can differ from brand to brand. If you would like the curry more tangy, you can add another teaspoon near the end.
- Keep the tamarind water aside until needed.
- In the same skillet, add the 3 tablespoons of oil and heat on medium high.
- Add the mustard seeds and the dried red chillies.
- Once you can smell the mustard seeds and they are beginning to pop, add the curry leaves, being careful since they will splutter, keep a lid handy to cover.
- Once the spluttering subsides, carefully add the puréed mixture and the ginger.
- This may spit too so be careful.
- Cook the masala for about 5 minutes or so.
- Add the tamarind water and bring up to a simmer.
- Add salt to taste.
- Add the boiled eggs.
- The slits down the side of the eggs allow the curry to seep into the eggs a bit and flavour the eggs too from the inside.
- Simmer the curry to the consistency you like.
- Add the optional teaspoon of sugar.
- It's not necessary, but it does help the tang of the tamarind.
- If you find it too sour, the sugar will tame the sourness and add a pleasant sweetness.
- Add more if you need it, check for salt and tangy-ness.
- You want a nice balance between salty, sweet and tangy.
- I keep the curry at a medium consistency, not too runny and not too thick.
- The tangy sauce is better slightly runny so it can absorb into the rice.
- Best served with white rice.
What inspires you decide what to cook and post on your blogs? What are some of the things people come looking for on your site?
Hope you are all having a great weekend. Here in Denver, we are AFC Championship crazy and the whole city is very orange!! GO BRONCOS!!