Ready in 1 hour
Don't let the name egg curry fool you - this is a delicious surprise. The veg ingredients are flexible so whatever veg is growing at La Hacienda Hostel can be used. (sweet potato squash and other local root veg) Karin sometimes has eggs available depending on the mood of the hens. All ingredients are available at the farm or local market. If you like curry just know that the DR is one island that doesn't make curry food so the selection is not great. Canned Hot Madras is usually available but if you are fussy you might think of bringing your own curry or pick some up in a supermarket that caters to foreigners in Santo Domingo or Sousa if you get a change. This might be one that could "slow cook" in a solar oven while you head to the beach for the day.
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Top-ranked recipe named "Egg Curry"
Fry onion in oil until soft. Add curry and tomato puree.(Along with tomato puree you may add whatever you like - mango chutney, pickle Worcester sauce, a couple of stock cubes, marmite for example.) Add hot water and chopped veg. Peel and add eggs. Bring to the boil then cook for an hour or more, slowly. I find the longer and slower you cook it, the better it tastes. Also, it tastes better the next day if you can cook it the day before and can bear to leave it!
If it's a bit thin, I mix a tablespoon or two of flour into some cold water and add it about ten minutes before it's ready. Don't do it too soon or it sticks like glue to the bottom of the pan and nothing cooks properly.
Serve with boiled rice and 'small chop' - chopped bananas, apple, onion, radish, cucumber, tomato etc and stuff like peanuts, grated coconut - whatever. I find the peanuts, bananas and apple the important bits but that's just me.
North Africian style egg curry the longer it slow cooks the better the flavours are infused.
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