The good old times!
You just can’t forget the good old times when it comes to such simple home comfort meals. Slow cooked in its own juice , releasing the most amazing aromas while developing a profound curry taste! Oh, I am great fan of rustic and traditional meals really. And this one reminds me particularly of my GrandMa. I still recall how she used to wait for me only whenever she would be making these. She would only have lunch with me and would serve me in those rustic aluminium plates. And she definitely knows my favourite would be the plate in the form of a ”capsule”. As I have always been mentioning, Mauritian food is all about family and love really to me.
Simple as it might look , this dish holds quite a particular place in the hearts of all Mauritians. Simply because we all love a good ”Rougaille Dizef” especially all wrapped up in hot parathas/faratas. GrandMa would serve this with ”Ene bon bouillon” – Leafy green soup and ”Satini Coco” – Coconut Chutney. And I would lick my plate at the end by tracing my finger along the remaining tomato gravy. Oh yes even GrandMa would be shocked as to where did I learn to lick my plate! Well GrandMa, who doesn’t really! I am such a gravy fiend , so much that I can only eat rice and gravy at the end This curry makes a great midweek family meal and is so delicious really.
I know egg curry is among the fondest as it equally brings out the good old times of many. How do you love yours? Do you prefer them in masala gravy or red spicy tomato stew ? I would definitely love to hear from you especially all the loving memories or maybe the good old times that it reminds you. Also pardon me for not being as regular with the recipes as lately things have been a little difficult as well as with the new website as major project. I am finding myself a little stuck really. Thank you kindly for all the support and for always taking time to comment , like and share.
Preparation time : 20 mins
Cooking time : 30 mins
Total Time : 50 mins
- 5 eggs
- 1 tin canned tomatoes (400g)
- 2 medium sized finely chopped onions
- 1 tsp of ginger/garlic paste
- 1 tbsp of curry powder
- curry leaves
- 1 dry red chilli
- fresh coriander
- salt to taste
- 2 tbsp vegetable oil
- Put water to a boil in a saucepan and when it comes to a boil add the eggs for approx. 10 mins.
- When the eggs are done, remove, peel and set aside.
- In another pan , add oil and sauteed onions , ginger/garlic, thymes and curry leaves as well as dry chilli altogether for 5 mins.
- Add the curry powder and give it a good mix.
- Add tinned tomatoes, salt accordingly and leave to cook for 20 mins more.
- When tomato is reduced to a gravy , add the eggs whole or cut in halves and stir carefully in.
- Sprinkle finely chopped coriander and serve over white fluffy rice or in flatbreads.
Note : If you do not like consistent gravy , just add in water a little at a time until you find it to your liking.