Egg Curry

Eggs (any number)
1 onion – sliced
1 sprig curry leaves
2 teaspoons fenugreek seeds or halba
1 tablespoon cooking oil
Salt to taste
2 tablespoons fish curry powder
1 tablespoon kurma curry powder
1 cup milk or coconut cream
1 cup water
1 tomato- cut into wedges
2 green chillies – halved and seeded
Coriander leaves – washed and cut into 5cm lengths.

In a pot, heat up the cooking oil and add the fenugreek seeds, onions and curry leaves. Fry until aromatic, then add the curry powders and salt and a little water to form a paste. When the paste leaves the sides of the pot and oil surfaces, add the coconut cream or milk and water and let the curry simmer to a rolling boil. Carefully break the eggs into the curry, starting from the sides of the pot. Reduce the heat and let the eggs cook for about three to five minutes before attempting to stir the curry. Add the tomato, coriander leaves and green chillies, simmer for another minute or two, then serve.

Source: The Star

Chicken Curry and Onion Bread

Here's a recipe for a delicious Chicken Curry courtesy of Faridah Begum of The Star. Chicken curry goes well not only with hot plain rice. You can also have bread to go along with it or even pancakes. Besides the recipe for Chicken Curry, you will also find a recipe for making Onion Pancakes or Onion Bread as it is called.


Favourite Chicken Curry
Ingredients:

1 chicken – cut into 12 pieces

5cm ginger and 6 cloves garlic – pounded finely or blended with a little water

3 tablespoon cooking oil

1 onion – sliced

2 sprigs curry leaves

3 tablespoons meat curry powder

2 tablespoons kurma curry powder

Salt to taste

1/2 can evaporated milk

1 cup coconut cream

2 cups water

3 potatoes – cut into four

A few sprigs coriander leaves

2 tomatoes – cut into wedges

3 red chillies – halved and seeded

Method:

Heat the cooking oil and saute the onion, curry leaves and ginger paste until aromatic.

Add in the curry powders, salt and a little water to form a paste. Let the paste cook, stirring constantly until the oil surfaces and the paste thickens. Add the chicken pieces and fry for a minute or two. When the chicken is well coated, add the evaporated milk, coconut cream and remaining water. Let the curry come to a boil. Once it boils, add the potatoes and lower the flame a little. Cook until the potatoes soften, add the remaining ingredients and simmer for another five minutes.

(A tip: This curry tastes and looks better if cooked several hours before serving.)


Quick Onion Bread
Ingredients:

2 cups plain flour

1 egg

Salt to taste

1 onion – sliced

2 spring onions – sliced finely.

Water

Method:

In a bowl, place the flour and make a well in the centre. Put the egg and salt, then add water slowly as you bind the flour, egg and salt into a batter. Make up with water for a runny consistency, then add the onion and spring onions. For a spicier flavour, add sliced chillies. Allow the batter to rest for about half-an-hour.

Heat up a griddle, oil it and pour over it half a cupful of batter. Cook until the batter thickens and resembles pancake. Flip the bread, then fold in two. Serve hot with the chicken curry.


Source: The Star