Three countries on one plate
We are still making our way through leftovers and surplus bits from last week's market. Last night's supper was a whirlwind trip around the world on one plate. Jambalaya from the southern USA, curried eggs and Trish's garlicky tzatziki.
I have long wanted to make curried eggs and had hard boiled eggs left over from the scotch eggs, taking up space in the fridge. According to my consultations on the interweb, curried eggs are either British or Indian. I lent towards the ethnic Indian recipes I came across and combined these ideas.
The hard boiled eggs, pricked, were fried in sizzling mustard, cumin and fenugreek seeds and set aside.
Then, with the spices, I sautéed an onion and added garlic, ginger and a couple of cardamom pods. Finally, I added half a teaspoon of curry powder. Once the onion was transparent, a can of chopped tomatoes went into the wok. I did have to add a little sugar because the tomatoes were a little more sharp than worked with the spices.
The eggs went into that bubbling mixture to heat through.
I served the three countries on Trish's fab plates.
Remarkably, the flavours really worked together well.
I will do this again. Whether the three countries will land up in one place again, I am not sure as I think that naan bread might just trump the jambalaya.
Until next time, be well
The Sandbag House
McGregor, South Africa
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