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The Richmond avenue

simple recipes + simple ingredients

recipes

Egg Curry

August 14, 2015

My mother keeps candles lit around the house. Walking through the front door, it’s reasonable to question whether the electricity is about to go out or if she’s planning on hosting a vigil. Additionally, the candles tend to create conflicting emotions. When I’m in the living room I feel the urge to eat vanilla cupcakes, but entering the kitchen reminds me of Christmas and pine cones, and then walking to my old room makes me feel as though I just did laundry with that clean linen fragrance lingering in the air (that one has to be strategically placed, right?).

However, the reason she does this is to mask the smell of the constant Bengali spices that permeate the house. My mother, though from the Philippines, is an excellent cook and learned countless traditional Bangladeshi dishes for my father. It is because of her cooking that I discovered that one of my love languages is serving. Her affection for her family and friends can be seen by the love and care that goes into each dish that she places in front of them. It is because of her cooking that as a child I would nibble on small red chillies and developed an eclectic palate for spices and dried fish and lentils. She has the ability to turn simple everyday ingredients, like boiled eggs or cabbage or potatoes, into delicious curries that are rich in flavor and spiced with perfect amounts of jeera and cardamom.

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Watching my mother cook, it’s easy to see how it comes to her as second nature. When I was moving and asked her to teach me a few recipes, I received no quantitative measures, but watched as her skillful hands and eyes would pour salt directly into her palm and sprinkle it over her simmering sauces. I saw the years of perfecting each recipe with every movement.

When I cook Bengali food at home, I never light a candle. The fragrances that are left on my clothes and in my hair and throughout the kitchen remind me of those moments sitting on the kitchen stool watching my graceful mother and her skilled hands, not realizing that those were the moments I was falling in love with cooking.

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Egg Curry
2015-08-05 17:53:45
Serves 8
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 large onion, diced
  2. 2 large tomatoes, diced
  3. 1 large garlic cloved, grated
  4. 1 1/2 tsp ginger, grated
  5. 1/2 tsp chili powder
  6. 1/2 tsp turmeric
  7. 1/4 tsp garam masala
  8. 1 tsp cumin powder
  9. 1 tsp coriander powder
  10. 1/2 tsp salt, more to taste
  11. freshly ground black pepper
  12. 1 green cardamom, opened
  13. 4 tbsp olive oil
  14. 8 boiled eggs
  15. 1/4 cup cilantro, finely chopped
  16. 1/2 cup water, divided into half, plus 3 tbsp
Instructions
  1. In a small bowl, combine chili powder, cayenne, turmeric, garam masala, cumin, coriander, salt, and pepper. Mix with 3 tbsp water to make a paste and set aside.
  2. With a sharp knife, cut a slit into each boiled egg. Rub a dash of turmeric over eggs and set aside.
  3. Heat olive oil in a pan over medium-high heat. When hot, add cardamom seed for about 45 seconds, and then add the onions. Sautee in oil until tender, around 4-5 minutes, then reduce heat to medium and cook until brown, an addition 4-5 minutes. Add grated ginger and garlic and cook for 1-2 minutes, stirring often. Add spice paste and cook for 2-3 minutes, stirring continuously. Add the tomatoes and1/4 cup of water. Cover and let simmer for 5 minutes on medium-low heat, then add the remaining 1/4 cup of water, cover, and continue simmering for 6-7 minutes.
  4. Add eggs and continue simmering for an additional 5-7 minutes. Top with cilantro. Turn off heat and let cool slightly before serving. Serve over white rice.
Notes
  1. The water is optional depending on the amount of "gravy" you want with your curry. The more water you add the thinner the gravy will be. Many people choose to only include a dash of water to prevent ingredients from sticking to the pan. Covering and simmering the tomatoes will release liquid which will help the create the the gravy, so add water slowly and in small increments.
  2. A lot of flavor comes from the browning of the onions, so make sure to be patient and wait until they've darkened before continuing on.
The Richmond avenue https://therichmondavenue.com/
 J

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Your comments make my day. Thank you! Cancel reply

  1. koolaidmoms says

    August 14, 2015 at 1:08 pm

    Can’t wait to try this. The pictures are beautiful!

    Reply
    • Jasmine says

      August 14, 2015 at 1:27 pm

      Thank you! And it’s vegetarian!! πŸ™‚

      Reply
  2. Lynz Real Cooking says

    August 14, 2015 at 2:00 pm

    I love this! Love your description of home and mom and those feelings! Thanks for sharing such a wonderful recipe and memory!

    Reply
    • Jasmine says

      August 14, 2015 at 2:06 pm

      Thank you, Lynz! This was a special post for me to write, as well. πŸ™‚

      Reply
      • Lynz Real Cooking says

        August 14, 2015 at 2:20 pm

        It was honestly very lovely!!!

        Reply
  3. What's Bec Cooking says

    August 14, 2015 at 2:51 pm

    This looks so good Jasmine!!! πŸ™‚

    Reply
    • Jasmine says

      August 14, 2015 at 3:00 pm

      Thank you, Bec! Happy Friday!

      Reply
  4. Sadie's Nest says

    August 14, 2015 at 4:17 pm

    Looks so good! Yum!
    My mom is a candle person too:) Every time we walk down a scented aisle in a store my son says “I smell grandma.” Lol.

    Reply
    • Jasmine says

      August 14, 2015 at 5:38 pm

      Lol, that is too cute!

      Reply
  5. Esther says

    August 17, 2015 at 2:53 pm

    Your photographs are gorgeous. They make me want to go and cook this immediately.

    Reply
    • Jasmine says

      August 17, 2015 at 2:54 pm

      Thank you so much, Esther! Sometimes it’s hard to photograph without wanting to take a little bite πŸ™‚

      Reply
  6. Hatti says

    August 27, 2015 at 6:27 pm

    This recipe looks beautiful. I love the combination of hard boiled egg and curry – I’ll have to remember to pop some eggs in when I next get my spices out!

    Reply
    • Jasmine says

      August 27, 2015 at 6:35 pm

      Thank you, Hatti!! I love boiled eggs to begin with, so having it in a curry just makes it that much better! πŸ™‚

      Reply
  7. divyakakkad says

    March 10, 2016 at 10:50 pm

    Such a heart warming post! I totally resonate with it and now I miss my mom!

    Reply
    • Jasmine says

      March 11, 2016 at 2:01 am

      Thank you so much!! πŸ™‚ Moms are the best, aren’t they?

      Reply

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Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

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