egg malai masala
TRANSCRIPT
Egg Malai MasalaEgg Malai MasalaEgg Malai MasalaEgg Malai Masala ---- mildmildmildmild one pot wonder
I made this fragrant, creamy textured, comfort recipe, based on my Mum’s “Egg Curry”. A dish we were often
given as a treat...it was our ‘reward’ dish; don’t know why...it just became known as such! Adding a couple of
influences from the Western Indian, Rajasthan and Southern Indian, Tamil style of cooking, the result is a
totally satisfying, ‘hug’ of an Indian dish. Quick, simple and yet quite wonderfully light, it’s a great one to
quickly prepare on your return home after a long day...!
Serves 4 people
Ingredients:
Hen Eggs 6
Ginger, fresh root 20g/just under 1oz, blitzed or grated
Garlic 3 fat cloves (15g), finely chopped or crushed
Onions 300g/10oz, diced
Butter 65g/2oz, you could use Ghee, or sunflower oil
Spices 1 packet of Green Saffron’s Egg Malai Masala spice blend
Tomatoes, chopped 1 tin
Coconut milk 1 tin
Vegetable stock 300ml/10floz
Fresh coriander good handful, roughly chopped
How to make your meal:
This is really quick and simple…
1. Place the eggs in a pan of cold water, bring to the boil and allow to bubble away for 4 -5 minutes.
Drain and refresh under running water for 3 minutes or so. Crack the egg shells and peel them. Place
on kitchen paper to allow them to dry, set aside.
2. Then, place a heavy bottomed, large pan or casserole on to a medium flame, add the butter (or ghee,
or oil) and heat for a moment.
3. Add the onions, stir and cook for a couple of minutes, then add the garlic and ginger, stir and allow to
sweat down until they’re all soft.
4. Add your packet of Green Saffron’s Egg Malai Masala spice blend, stir, then add your tin of tomatoes.
Stir again, turn down the heat slightly and gently simmer for 1 minute or so.
5. Add the tin of coconut milk, stir, turn up the heat, bring to the boil, allow the mixture to gently bubble
for only a minute before turning the heat back down to low and simmering with the lid off.
6. Reduce the sauce until it has the consistency of double cream and can coat the back of your stirring
spoon with a glossy covering, about 10 minutes.
7. Turn off the heat. Cut the eggs in half, lengthways, pop them onto your warmed dinner plates, spoon
over lashings of the beautiful sauce, sprinkle with the fresh coriander and serve
immediately....simple!
Serving suggestions:
Serve with mounds of Green Saffron’s fluffy Aged Basmati rice or Naan or serve with one of your favourite
Green Saffron side dishes…
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