Today we have plans to go out for dinner this evening, so I did my cooking for brunch. We had Akoori, an Indian scrambled egg curry.
From The Complete Asian Cookbook by Charmaine Solomon
4 tbsp milk
3/4 tsp salt
1/4 tsp pepper
2 tbsp butter
2 spring onions, chopped
1/2 jalepeno pepper, seeded and diced
1 tsp fresh grated ginger
1/8 tsp turmeric
2 tbsp chopped coriander (which is the same as cilantro)
1 tomato, diced
1/2 tsp cumin
Beat the eggs in a bowl with the milk, salt and pepper. Heat the butter over low heat in a heavy skillet until melted. Add the onions, jalepeno and ginger and cook until soft and fragrant. Add the turmeric, coriander and tomato, and few for another minute or two. Add the cumin and the egg mixture, and stir constantly until the eggs are creamy, but not stiff. Serve with warm whole-wheat tortillas or another Indian bread.
This is easy, and very flavorful, and now we're ready for our day. Get ready for tomorrow's marathon post!!
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