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I dis­cov­ered this su­per-in­tense curry on a trip to Andhra Pradesh. It’s quick and easy to make. Serve with your favourite flat­bread, roti or paratha. It’s fine with rice, too. You’ll find my recipes for puffy yo­ghurt flat­bread and flaky paratha at de­li­

1/3 cup (80ml) sun­flower oil, plus ex­tra 1/3 cup (80ml) 2 tbs yel­low mus­tard seeds

1/4 cup loosely packed curry leaves, plus 4 ex­tra sprigs to serve 4 red onions, coarsely grated, drained 10 gar­lic cloves, finely grated 10cm piece (50g) gin­ger, finely grated 1 tbs ground turmeric 2 tsp ground co­rian­der 1 tsp cumin seeds 2 tbs each tomato paste and ta­marind puree 2 tsp caster sugar 12 hard­boiled eggs, peeled 2 tsp chilli pow­der 1 tsp sweet pa­prika 3 long green chill­ies, halved length­ways Co­rian­der sprigs and warm flat­bread, to serve

Heat 11/ 2 tbs oil in a saucepan over medium-high heat. Add mus­tard seeds and cook, stirring oc­ca­sion­ally, for 1-2 min­utes or un­til seeds pop. Add curry leaves and cook, stirring reg­u­larly, for 1-2 min­utes or un­til leaves turn bright green. Add onion and cook, stirring oc­ca­sion­ally, for 6 min­utes or un­til soft­ened. Add 1 tbs oil, gar­lic, gin­ger, 3 tsp turmeric, co­rian­der and cumin, and cook, stirring reg­u­larly for 3 min­utes to de­velop flavour. Stir through tomato paste, ta­marind, sugar, 1 cup (250ml) wa­ter and 1/2 tsp salt flakes. Keep warm.

Mean­while, toss eggs, chilli pow­der, pa­prika and re­main­ing 1 tsp turmeric in a bowl. Heat re­main­ing 11/ 2 tbs oil in a large fry­pan over medium-high heat, add egg mix­ture and cook, stirring reg­u­larly, for 5 min­utes or un­til golden with a slight crust. Trans­fer egg mix­ture and onion mix­ture to a bowl and com­bine.

Wipe fry­pan clean and heat ex­tra oil in pan over high heat. Add chill­ies and cook, stirring oc­ca­sion­ally, for 4 min­utes or un­til blis­tered. Add ex­tra curry leaf sprigs and cook, stirring reg­u­larly, for 30 sec­onds or un­til bright green. Scat­ter chilli mix­ture over egg and onion mix­ture. Top with co­rian­der and serve with flat­bread.

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