I get so many emails/messages from readers asking about easy and inexpensive entertaining and dinner party recipes. Now if you are swimming in buckets of cash there is no need to think about ‘inexpensive’, of course, but if you are a struggling grad student, or entertain (willingly or unwillingly) too often then it may be important to think about expenses. Also, super complicated and time-consuming recipes may not be the most appropriate for parties. When I entertain I like to have some time for myself. Because, other than cooking, one also has to do the dishes, clean the kitchen, tidy the apartment, ready drinks, feed the toddler and drink lots of wine.
The recipe I am sharing today is not only super cheap, it is also super easy to make and mind-blowingly delicious! It may sound too simple, but trust me, it is delicious! This is one way of elevating the insipid quick fix egg curry (I call this curry because this is indeed a curry, meaning eggs in gravy) to restaurant quality dinner item. Your guests will definitely ask you for the recipe (at which point I urge you to direct them to my blog) and you will be super pleased too. If you don’t have coconut milk you can use two tablespoons of scraped coconut, mixed with four tablespoons of cream instead. Don’t like coconut? No worries! Use cream instead.
Do not forget to leave your comments when you try this recipe. Happy cooking!
Green curry egg
- 4 Egg (substitute with corn/eggplant/potatoes for vegan option) boiled
- 1 bunch Cilantro/Coriander leaves
- 3-4 cloves Garlic
- 1 Green chili
- 2 tbsp Oil
- 1 medium Onion finely chopped
- 1 tsp Cumin powder
- 1 tsp Red chili powder
- 2 tbsp Tomato ketchup
- 1/2 cup water
- Salt: to taste
- 1/2 cup Coconut milk or fresh cream/heavy whipping cream
- Boil eggs, peel and cut them into halves. Arrange them in a serving dish and set aside*.
- Grind coriander leaves, green chili and garlic into a smooth paste.
- Heat oil in a pan and add the chopped onions.
- Sauté till translucent and add cumin powder and red chili powder.
- After about one minute add the ketchup and the coriander leaves paste.
- Sauté over high heat for two minutes and add half a cup of water.
- Reduce heat and simmer, stirring occasionally, till oil separates.
- Adjust salt and pour in coconut milk. Give it a stir and turn off heat.
- Pour the sauce over the eggs and garnish with coriander leaves.
- Serve hot with steamed rice.