Last night’s dinner: Egg curry

I suppose it doesn’t sound particularly wonderful. A simple egg; that generic, catch-all term ‘curry’. Hmm.

My desire to make an egg curry, however, goes back to the mid ’90s when I received a ‘curry’ recipe book that featured one. I have no idea why I never got round to making it. And the book? I’ve no idea where it is.

Which means I had to make up a recipe for this protein rich, filling dish. The ‘curry’ is in fact a basic dhal that we then perked up with some extra ingredients on top. For our basic dhal recipe, see here.

I think dhal plus a boiled egg could be a little cloying on its own, so to balance the flavours we added some tangy sweetness in the shape of some cherry tomatoes, and some savouriness in the form of crispy fried onions. The eggs were boiled, straightforwardly, and have of them added to the dhal, half reserved for the top. The dish is finished with a little chopped coriander.

It’s the balance of those added extras that makes this work. And, after 17 years of waiting, I really rather enjoyed it.

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