Another month, another anda/egg curry recipe. This actually has very similar ingredients as last month’s anda curry but with a bit of crucial +/- turns out very differently in terms of both flavour and texture. This is less aggressively spiced both because there’s no mellowing coconut milk being added in this version and because it was made with my children in mind. I’m happy to report they loved it and asked that I make it again. For my kids at least this has to do not just with the less aggressive spicing but also with the fact that the sauce is pureed and so there’s no onion or other crunchy bits floating around in it. It feels like my life’s work right now is to convince them that onions are actually why they like almost everything they like to eat. (You may not need to be so convinced but you’ll like this pureed sauce too.) They are also not yet able to resolve their relationship with dhaniya. They like the flavour of dishes that are garnished with it but perform intricate surgery to get every bit of green off their plates before they eat. Fascinating, I know. Continue reading
I’ve previously posted a recipe for dimer dalna, a Bengali version of anda/egg curry—jesus christ, was it really five years ago? Anyway, anda curry is a broad genre in India with versions made all over the country with differing spice blends and consistencies in gravy the major differences. I almost always make it in the broad Bengali style but am also partial to a Kerala-style egg roast (roast in this context mostly means a dish with a dry’ish sauce). The recipe I have for you today is a bit of a regional mish-mash, but a delicious one. I actually started out making a Bengali-style alur-dom with the last of a bag of small potatoes; just as I’d gotten started the missus said that she’d boiled a bunch of eggs for the salads she was planning to eat for the next few days and that I could have six if I liked. I quickly pivoted to anda curry and then things got a little out of hand from there as I decided to add some fennel seed to the coriander and cumin I had already ground, and at the very end randomly dumped some coconut milk in there too. It came out very well though and there’s no reason you shouldn’t make it as well. Continue reading
I don’t make egg curry very often but was moved to write this up after reading a comment by someone I follow on Twitter that referenced a complicated recipe they use. This foxed me because, in Bengal at least, one of the chief attractions of egg curry is more or less the fact that it’s a simple, quick thing to make: something you make because you don’t want to go through the hassle of cooking chicken or mutton (or if you don’t have any). As you’ll see, the recipe below is as basic as it gets. You boil the eggs and some potato; you make a spiced tomato “gravy” and then you simmer the potato and peeled eggs in it for a little bit longer; you eat it with rice. It’s certainly possible to add more twists along the way, and it’s also possible that there are more elaborate approaches by default in other parts of India, but you should be able to make a pretty decent egg curry in not more than 30 minutes.
By the way, in Bengal the dish is called “dimer dalna”. Dim (pronounced closer to “deem”) means egg, and “dalna” refers to the specific mode of prep (dalnas have thicker gravies than jhols). Continue reading