Egg curry

when your hungry, you cant really turn down a egg curry and rice dish.

Never tried it, and hopefully never will :p
 
how do you make egg fried rice?

And is there any difference in the making of sticky rice to ordinary rice?
 
Tefal said:
how do you make egg fried rice?

And is there any difference in the making of sticky rice to ordinary rice?
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I just stick my rice in a pan and add scrambelled egg to it, keep mixing untill egg fully cooked. make sure rice is about 4/1 to the egg.

So 4 times more rice than egg, thats how I like it anyway
 
Here's a better one and one I like:

1)Fry onions, chillies, ginger and garlic in a little oil in a pan.

2)Add tomatoes and fry for sometime.

3)Add all the masalas and salt and fry.

4)Add little by little water and form a curry and then add egg(s) into it(raw).

5)Stir for sometime.

6)Season it with spluttered mustard seeds, sauteed dry red chillies and curry leaves.

But meatballs and egg curry is the best! ("egg kofte")
 
@if ®afiq said:
Here's a better one and one I like:

1)Fry onions, chillies, ginger and garlic in a little oil in a pan.

2)Add tomatoes and fry for sometime.

3)Add all the masalas and salt and fry.

4)Add little by little water and form a curry and then add egg(s) into it(raw).

5)Stir for sometime.

6)Season it with spluttered mustard seeds, sauteed dry red chillies and curry leaves.

But meatballs and egg curry is the best! ("egg kofte")
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are you indian because thats pretty much perfect, what masalas/spices are you adding ?, jeera, dhania, haldi, garaam masala powder ?
 
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Third Opinion said:
Egg curries are actually better known as Keema
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False. Keema is mince, nothing to do with egg.

lowrider007 said:
are you indian because thats pretty much perfect, what masalas/spices are you adding ?, jeera, dhania, haldi, garaam masala powder ?
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I wouldn't get carried away with whacking loads of spices in. Haldi will be fine but don't add all of the others, don't put loads in either... less is more IMO
 
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lowrider007 said:
are you indian because thats pretty much perfect, what masalas/spices are you adding ?, jeera, dhania, haldi, garaam masala powder ?
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TBH, the recipe is one I pulled the internet as my Mum usually makes it when I go back up to Brum. The recipe from the site is:

Onions - 2
Green chillies - 3
Ginger - 1 small piece
Garlic pods - 3 - 4
Tomatoes - 3
Egg - 1 no
Salt - As reqd
Turmeric powder - 1 tsp
Chilli powder - 1 - 2 tsp

I don't think much is required in terms of extra spices. I'll give my mum a call this evening and get her resipe if you like - oh and I'm from Pakistan :)
 
@if ®afiq said:
TBH, the recipe is one I pulled the internet as my Mum usually makes it when I go back up to Brum. The recipe from the site is:

Onions - 2
Green chillies - 3
Ginger - 1 small piece
Garlic pods - 3 - 4
Tomatoes - 3
Egg - 1 no
Salt - As reqd
Turmeric powder - 1 tsp
Chilli powder - 1 - 2 tsp

I don't think much is required in terms of extra spices. I'll give my mum a call this evening and get her resipe if you like - oh and I'm from Pakistan :)
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I thought you were Asian tbh with a decent recipe like that, yeah if you could get the one off your mum that'll be great, I'll cook it up in work, I miss good Pakistani food from when I was young from eating at my Friends house when I was leaving in buckinghamshire in an Asian community, they used to make the most gorgeous spicy potato bhujia's I'd ever tasted mmmmmmmmmmmm, now I'm hungy.
 
You can get Bhujia from most asian corner shops. You mean the lil bits that have nuts and stuff in? Can be spicy yet sweet too.
 
Tefal said:
how do you make egg fried rice?

And is there any difference in the making of sticky rice to ordinary rice?
Click to expand...
Sticky rice is Thai jasmine rice, it's a bit fatter than basmati grains and appears 'sticky' when it's cooked.

To do egg fried I normally chuck some cooked basmati into hot oil in a wok and stir fry for a minute or so until the rice is hot again and all the rice is coated in a little oil, the pour over a beaten egg and continue to stir fry until the egg is dry. Then flavour with soy sauce. This was what Ken Hom recommended on one of the cooking proggies and I've done it that way since.
 
I order it whole sale, the spices that is, I actually make the garam masala myself baking a mixture of whole spices then mix and grind them down into a powder, but you can usually get it from shops within Asian community's or order online, average British supermarkets usually charge silly money for spices though,

this place sells it online and the ingredients seem alright, http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Garam-Masala.html
 
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lowrider007 said:
I thought you were Asian tbh with a decent recipe like that, yeah if you could get the one off your mum that'll be great, I'll cook it up in work, I miss good Pakistani food from when I was young from eating at my Friends house when I was leaving in buckinghamshire in an Asian community, they used to make the most gorgeous spicy potato bhujia's I'd ever tasted mmmmmmmmmmmm, now I'm hungy.
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I was just reading the Chicken Run thread and remembered about this. So I called mum yesterday to ask and she wasn't the most specific - she never is.

Anyway here goes:

1/4 tsp Haldi (she said less than half a level tsp)
2 tsp chilli powder (or more depending on how hot)
1 tsp Dhaniyah and Jeera and 2 tsp of Basar mix

This is to be used with four medium eggs. I didn't get the chance to make it yesterday and am at work now - hopefully tomorrow.

*edit* Oh and beat the eggs first and one you add to the masala, don't mix straight away - you want it to cook a little so you get big chunks of eggs rather than a scrambled egg type thing.
 
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@if ®afiq said:
I was just reading the Chicken Run thread and remembered about this. So I called mum yesterday to ask and she wasn't the most specific - she never is.

Anyway here goes:

1/4 tsp Haldi (she said less than half a level tsp)
2 tsp chilli powder (or more depending on how hot)
1 tsp Dhaniyah and Jeera and 2 tsp of Basar mix

This is to be used with four medium eggs. I didn't get the chance to make it yesterday and am at work now - hopefully tomorrow.

*edit* Oh and beat the eggs first and one you add to the masala, don't mix straight away - you want it to cook a little so you get big chunks of eggs rather than a scrambled egg type thing.
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ah ha, I thought there would be Dhaniyah and Jeera to go in :), thanks allot mate, I'm back at work on friday so I'll give it a go.
 
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