Eggs and curry. Two of my favorite things combined in one dish for a Saturday at home brunch treat. This came out a bit soupier than regular scrambled eggs, with the eggs forming an über-rich curry-scented “sauce.” Perfect for dipping bread into. This recipe could easily feed two people, but I was hungry and had nobody to share with, so I ate the whole thing.
I was thinking of trying this again some other time and adding a couple handfuls of lump crab meat in at the very end to create a luxurious crab and egg curry that would absolutely be begging for some champagne to wash it all down. This would go great with some anchovies or smoked mackerel thrown in too. Well, enough speculation, here is the basic recipe. If you get around to trying it with crab before me, let me know.
- 2 tablespoons of butter
- 1 inch piece of fresh ginger, minced
- 1 clove of garlic, minced
- 1 really small onion or a shallot, chopped
- 1 tablespoon each of chopped red bell pepper and mild fresh chili pepper
- Half teaspoon of curry powder (I make my own from whole spices that I mix, roast and grind, but store-bought should work just fine)
- 1 handful of baby bok choy, chopped
- 1 handful of plum/cherry tomatoes, halved
- 1 green onion, thinly sliced
- 4-5 eggs, beaten with juice of half a lemon
- 1 handful of fresh cilantro, torn up for garnish
Melt the butter in a non-stick pan over medium heat. Sauté the ginger, garlic, onion, peppers and curry powder until the onions are translucent. Season with some salt.
Add the bok choy, tomatoes and green onions and sauté until softened. Turn the heat down to low. Add in the eggs and stir until partially set. Just remember, this is more of an eggy curry sauce than firm curds of scrambled eggs.
And for dessert, a fruit plate:
This was my first time trying a donut peach, which is like a normal peach, but smaller and looks like a donut. I noticed a slightly more intense peachiness in the flavor too.