Creamy Thai Egg Yellow Curry

 There is this Chinese grocery store in Alabama which has the Thai curry pastes. The last time we visited this place, we got all the three colored curry pastes...the Yellow, Green and Red. 

Yesterday for dinner, I made a creamy egg curry with the yellow curry paste. It was very delicious. I served it with Roti...the Indian wheat bread

Creamy Thai Egg Yellow Curry (Beaten eggs cooked in Thai yellow curry gravy)

Creamy Thai Egg Yellow Curry

Ingredients

1. 3 tablespoons Thai yellow curry paste
2. 1/3 cup frozen grated coconut thawed and ground to paste with 1/2 cup water
3. 4 oz fully cooked salad shrimp thawed (optional)
4. 4 eggs lightly beaten
5. 1 tablespoon oil
6. salt as needed
7. 1 medium small onion finely chopped
8. 1 medium tomato finely chopped

In a pan heat the oil and fry the onions until they start becoming brown. Add the Thai yellow curry paste and the tomotos and cook for 5 minutes. Add the shrimp and the coconut paste and stir to combine and cook for 5 more minutes. Raise the flame to high and let the curry come to a rolling boil. Add the beaten egg to the pot and cover and let cook for 2 minutes. Remove the lid and stir to combine. Let the curry boil further for 3-5 more minutes.

Give it a taste test and add salt if desired. Sprinkle with chopped cilantro and enjoy with rice or roti

Boiled Egg Curry

Long time ago, a certain person name "Hussain" worked as a cook for my dad. And he introduced us to some of the delicious curries of all time. He was a very mellow person and hard working too. At that time my dad used to work in another city from where our family was actually based. So I think we went there to spend two summers and I still remember those lazy afternoons mainly because my dad didn't have TV there and so we kids had to make our imagination work to pass time. I can never forget those days!!!
                But anyway, this is one of his recipes and my all time favorite egg curry recipes. I hope you will like it too

Hussain's Egg Curry (Boiled egg curry with tomato gravy)

Boiled Egg Curry

Ingredients:

1. 6 hard boiled eggs, shelled
2. 1 medium onion chopped
3. 3-4 large ripe tomatoes chopped
4. 1 teaspoon black gram (Urad dal with skin)
5. 3/4 teaspoon each of salt, cumin, chilly powder
6. 1/2 teaspoon turmeric
7. 1 tablespoon oil+ oil for frying the eggs

In a wok or pan heat about 1-2 tablespoons oil and fry the eggs (make some slits in the boiled eggs else they will splutter in your face!) and fry for 5 minutes stirring often. Drain and set aside.

If there is not enough oil, add some more. Add urad dal and cumin and fry till an aroma starts emanating. Add onions and cook till tender. Add tomatoes and cover and cook till pulpy. Add all the ingredients and tomatoes and stir to combine. Cover and simmer for 5-7 minutes. Garnish with cilantro and serve with roti or rice and Rasam

Variety Egg Curry and Rasam

This recipe has been a staple in my house for as long as I remember. I don't know who made it for the very first time but my people in my own extended family don't know how to make it. This is a variation of hard boiled egg curry but I like this curry better than the hard boiled version
          And to go with it I made a simple rasam. There are a million versions of this rasam but this one I am giving here is again my house recipe

Variety Egg Curry (Simple egg curry with a variation)

Amazing egg curry

Ingredients:

1. 6 eggs
2. 1 large red onion chopped fine
3. 2 green chillies slit
4. 1/2 teaspoon each of ginger-garlic paste, salt, chilly powder, turmeric
5. 1 cup water
6. Cilantro for Garnishing
7. 2 tablespoons oil

In a pressure cooker (else use a pan with a tight fitting lid) heat the oil and fry the onions till they become golden brown. Add green chillies and ginger-garlic paste and fry for 2-3 minutes. Add salt, chilly powder and turmeric and stir to combine. Add water and reduce the heat. carefully break the eggs over the dish, slide the onions and make space for the egg and drop it into the pan or the pressure cooker. Add all the eggs 1 inch apart. Close the pressure cooker and cook for 2 whistles or cover the pan and cook for 20 minutes on medium heat. DO NOT TOUCH THE CURRY. After the steam escapes, open the cooker garnish with cilantro and simmer till all the water escapes. Again don't touch the eggs. carefully dish the eggs onto a platter and serve with rice

Rasam (Tamarind juice with spices)

Rasam

Ingredients:

1. 1 lime sized tamarind
2. 4 cups of water
3. 1/2 teaspoon each of salt, coriander powder
4. 1/4 teaspoon each of turmeric, cumin, mustard seeds
5. 1 teaspoon sliced onions
6. Few curry leaves and 3 red chillies broken
7. 1 tablespoon oil
8. 1 teaspoon decicated coconut (optional)
9. Cilantro for garnishing

In a pan add the tamarind along with water, salt, turmeric and coriander powder and bring to a boil. Let it boil on medium heat for 10 minutes. In a pan heat the oil and fry the cumin and mustard seeds for a minute. Add red chillies and curry leaves and fry for 3-4 minutes. Cut the heat, add the coconut if using and stir for 1/2 a minute. Add this temepring to the tamarind water and bring to a boil. Boil again for 5 minutes, garnish with cilantro and serve