I think we would all agree that planning and some creative pre-fixings go a long way in getting dinner on the table on a busy week night. I am sure everyone has their own list of things that they like to include in that category, and for me it is usually pre-diced onions as I tend to use them a lot, some variety of pre cooked beans (kidney beans or chickpeas tend to be house favorites) and depending on the week a few hard boiled eggs.
Hard-boiled eggs, in case you are wondering are very versatile. There is always the classic egg salad, devilled eggs and if you did not realize also an assortment of egg curries that work perfectly with steamed rice, quinoa or hearty toasted bread.
And today, hoping that some of you might have some eggs lying around waiting to be used, I share with you this recipe that is inspired by the cuisine of Goa, a small island in the western region of India. Goa, is a beautiful beach region, full of seafood and coconuts (can you think of a better combination!) and Portuguese influenced cuisine. Yes, this region of India was a Portuguese colony for a long time and so the cuisine includes some spices and flavors such as vinegar that would otherwise not be found on the Indian table. The most common dish in this style of cooking is the fiery vindaloo, a restaurant staple that has many renditions good and bad.
So, this recipe is a lighter and somewhat less spicy variation of an egg vindallo, that does include the vinegar and chilies, just the latter in moderation.
A well spiced sweet and sour egg curry inspired by the flavors of coastal India.
- 6 hard-boiled eggs
- 3 cloves of garlic
- 1-inch piece of ginger, peeled
- 3 dried red chilies
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 3 tablespoons oil
- 1 large red onion, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup vinegar
- 1 teaspoon raw cane sugar
- ½ teaspoon salt
- 1 tablespoon freshly ground black pepper
- 2 to 3 tablespoons cilantro, chopped
- Peel the eggs and cut them into halves and carefully set aside.
- Place the garlic, ginger, red chilies, cumin and coriander in a small blender and process until it is a smooth paste.
- Heat the oil on medium heat for about 1 minute. Add in the sliced onions. Cook the onions stirring them occasionally until the onions are soft and turning lightly crisp and golden brown on the edges. This should take about 6 to 7 minutes.
- Add in the prepared spice paste, mix well and cook for about 1 minute.
- Add in the tomatoes, and cook for 3 to 4 minutes, until the tomatoes soften into a soft consistency.
- In the meantime dissolve the sugar in the vinegar.
- Add the sugar vinegar mixture to the spice and tomato sauce.
- Add in the salt and bring to a simmer, cooking for about 1 to 2 minutes, until the sauce is well mixed.
- Cut the eggs into half and gently fold into the sauce and cook for 3 minu
- Add the black pepper (if using) and garnish with cilantro. Serve with some bread for a quick and satisfying meal.