These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 8 June 2016

Quick Egg Curry and Rice

Eggs are such a great standby when you need to whip up dinner in 30 minutes or less. There are so many variations of egg curry recipes -  I enjoy sharing this gentle curry flavoured dish and it's creamy golden sauce that envelops the eggs with chunks of crunchy green beans and fresh red tomato peeking through. Change the amount of curry powder to suit your taste, add some cauliflower for variety or even a handful of leftover cooked chicken - endless variations - all delicious!
Quick Egg Curry and Rice by Feed Your Inner Cook
Preparation     10 minutes
Cooking           20 minutes

Serves 4 - 5


8 eggs  –  2 each.    Add a couple more if you want
Splash oil
2 onions – finely chopped
1 red chilli – seeded and finely sliced (or use some dried chilli flakes)
2 – 3 cloves garlic – crushed
Good size 4 – 5 cm chunk fresh ginger – peeled and grated
12 fresh curry leaves – removed from stem
1 tablespoon Curry Powder.  I used Madras.   Use less or more depending on your taste.
1 teaspoon ground turmeric
1 teaspoon ground fennel
½ teaspoon Fish Sauce  (could add a little more instead of salt if you prefer)
½ teaspoon Soy sauce  
Handful fresh green beans – trimmed and cut in 1/3rds
3 – 4   ripe Roma Tomatoes. Chopped roughly – not too small
400 ml tin coconut milk
White pepper and salt – Taste first and add accordingly
Fresh coriander for garnish and stir through at end

Cooked rice to serve.

Any leftover cooked chicken meat – roughly chopped.


Have eggs at room temperature.  Place in a large saucepan and cover with water.  Bring to boil.
Reduce heat to medium low and simmer for 5 minutes.   Cool in bowl of water and then peel.

Using a wide large frypan, heat oil and stir in onion.  Simmer and stir until soft and golden.
Add chilli, garlic, ginger, curry powder, curry leaves, turmeric and fennel. Cook for a few minutes.
Add coconut milk and bring to boil. Then reduce heat to low.
Simmer for 5 minutes or so until sauce thickens a little.
Toss in the beans and cook for a few minutes.
Stir in the tomato and simmer for about 3 minutes.
Taste and add Fish sauce and soy sauce and a little of the coriander.
Add the eggs and warm through.
Taste sauce and add extra pepper and salt to taste.
Serve over rice and garnish with some fresh chopped coriander.

If you have a little leftover cooked chicken meat

Stir through to warm when adding the eggs.

                                               Enjoy!  Colleen

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