Potato and Poached Egg Curry

Thanks to my Mangalorean lineage, I love coconut – in, on, under, over, however! In this recipe, eggs are poached in the curry. I don’t know if we went to Israel or they came to Mangalore for a holiday, but there’s a Shakshuka connection somewhere in the eggs poaching in curry/sauce. Why this is a quick dish for me is that I make the coconut based masala and store it in the fridge way before. It becomes the base for my chicken, mutton and vegetable curry. It’s most convenient when you’re a working person, and all you need to do it cook the vegetables out in the masala. You can then either add any kind of stock or simply use coconut milk for some gravy.

Serves 4

3 tsp of the ground coconut masala
1 tbsp ghee or oil
1 medium onion finely chopped
1 tetrapack coconut milk (200 ml or approx a cup)
1 medium tomato finely chopped
1 tsp tamarind pas
2 large potatoes cooked and diced
4 eggs
Chopped coriander for garnish
Salt to taste

1. Heat oil/ghee and add onions.
2. Let it turn golden brown and then add the curry paste.
3. It will turn darker in colour (2-3 mins) and then add the tomatoes and salt.
4. Add coconut milk and a cup of water to dilute the curry.
5. Let it come to a bubble before you add the potatoes.
6. Now gently crack each egg open into the curry, at four different spots.
7. Cover and lower the flame. Let it cook further for 5-7 mins or till the yolks are set.
8. Garnish with coriander and serve with rice.

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Roasted Potato

When you are done with the pop corns and the likes while watching the India Vs Sri Lanka, World Cup Finals 2011, what do you do? Well, we made roast potatoes with a garlic cheese dip. It sure does sound all fancy but this is probably one of the preparations where we have used the least number of ingredients in Purple Cinnamon. If you ask us how we come up with these, I guess ‘necessity is the mother of invention’ is what we have to say. J

All you need is two large potatoes, 5 pods of garlic, 5 large table spoons of cheese spread, Olive oil (sufficient portion to roast thin slices of the potatoes), Salt to taste and some ready-made Italian Seasoning.

In a bowl mix the potato slices with salt, Italian seasoning and drizzle just a little olive oil on it. In the meantime, pour some of that oil into your hot non-stick pan. Now roast both the sides of the potato slices and keep aside. For the dip, all you need to do is roast the chopped garlic and add it to the cheese spread, and mix well. If you prefer a slightly less thick consistency to your dip, please add some water to dilute it J

Garnishing tip: Adding freshly chopped coriander to the dip will give you the perfect zing to this finger food!

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