For the Love of Curry

The time I spent overseas in Iraq as an American soldier showed me many things.

But one thing I hadn't expected to get out of my time there, was a further introduction to and deepening of, my love for the expansive tapestry of taste that is Eastern cuisine. The opportunity to glimpse what homestyle country cooking is like in a country on the other side of the world.

The birthplace of aromatic spices.

Home of the creamiest hummus. The spiciest and sourest pickles. And the sweetest chai tea, served hot in a tiny shot glass with enough sugar to set the teeth on edge.

While there I was fortunate enough to try Lis'an El Qa'thi translated to "judges tongue". A dish of eggplant stuffed with ground lamb and rice, braised in a tomato broth.

Lamb and potato curry. And oh, goat curry. Yes, goat is delicious for those not yet in the know.

I have since then, raised my own goats in an attempt to recreate some version of the fantastic goat curry. Served with saffron rice and plenty of chili oil for dipping and dressing.

Still tasted better in Iraq.

I realize though, that goat may not be the most accessible meat for everyone, and that many who may be reading may not even eat meat at all.

The recipe I wish to share with you, is not one that I discovered during my time overseas.

But, it is one I discovered through the love for the food I discovered, while I was overseas.

For the love of curries.

This dish comes not from the deserts of Iraq, but from further south, in India.

A place I have visited only in heart, mind, and spirit. With a cuisine that is now fully a part of me.

I have since, immersed myself in the education of Middle Eastern, and Southeast Asian homestlye country cooking. A good curry has always been and wholeheartedly remains, a favorite dinner of mine.

It doesn't matter the variety, meat, veggies, or the region of origin.

I love them all.

Here, where I live now in Northern California, small scale homesteading is a prevalent way of life.

Grow your food, grow your future.

I have had chickens for many years, they have laid thousands of delicious eggs for me. Eggs for my family, friends, and neighbors. Eggs for my dogs, and sometimes even eggs to give back to the chickens. (Yes, They can eat their own cooked eggs just fine. It is perfectly safe and nutritious for them) My point being, I often find myself with a surplus of eggs. And with a surplus of eggs, comes the invention (EGGvention?) Of, and the investigation (investEGGation?) Into, an array of different ways to cook and enjoy eggs.

It's a good thing I love eggs too.

So when I was introduced to a recipe for a tantalizing egg masala, I thought, Of course! Where has this been all of my life?

Short and sweet, this recipe can be thrown together in about half an hour. And provided you are a curry head like me, and you keep all of the spices on hand. You might not even have to run to the store to pick anything up.

Be you an egg lover, a curry lover, or simply a lover of gastronomy. This one is sure to please.

This is the recipe I use, to make a mouthwatering egg masala.

To serve two people, you will need,

- 4 eggs, boiled and peeled (or five for good measure, I can never get enough!)

- 1 medium onion, thinly sliced

- 1 large red bell pepper, thinly sliced

- 3-4 fresh diced tomatoes

- 2 tbsp of butter or ghee (you can use less, I use more. Of course sub coconut oil if that is your preference)

- 1 tbsp of olive oil

- 1 tsp sea salt

- 2 tsp Garlic paste (about 4 minced cloves, fell free to use more I always do)

- 1 tsp Ginger paste

- 1 tsp Turmeric powder

- ½ tsp ground Coriander

- 1 tsp Garam masala

- ¼ tsp Chili powder (cayenne is fine)

- 1 bay leaf.

- ½ tsp Cumin seeds (ground works too)

- 4 Cardamom pods

- 3 whole Cloves

- 1 Cinnamon stick

- ⅓ cup heavy cream (again, sub coconut cream if that is your preference)

- 2 tbsp chopped fresh cilantro for garnish.

Begin by melting one tablespoon of butter in a saucepan over medium heat. I prefer using a cast iron pan.

Score the peeled boiled eggs with a knife. This will help all of the spices penetrate the whites of the egg.

When the butter is melted, place each peeled boiled egg in the pan to brown on all sides. This will take about 2 to 3 minutes.

When the eggs have sufficiently browned, remove them from the pan and set them aside, leaving the browned butter in the saucepan.

Next, add to your saucepan, the bay leaf, cumin seeds, whole cloves, cardamom pods, and cinnamon stick.

Toast the whole spices in the butter for about a minute, stirring continuously before adding the sliced onions and 1 tsp of olive oil.

Allow the onions to brown in the pan, and if you have time, caramelize as this will add flavor. Next add garlic, ginger, and red peppers.

Stir in the Turmeric, ground Coriander, Garam Masala, and Chili powder. At this time, add the second tbsp of butter.

Reduce the heat if necessary.

Allow the spices, onions, garlic, ginger and peppers to caramelize together over medium heat.

When sufficiently caramelized, (this takes about 10 to 15 minutes.)

Add the diced tomatoes, and sprinkle in the salt.

When the tomatoes have cooked down, place the eggs back into the pan to finish, and absorb all of the delicious flavors.

Finish with the heavy cream, remove from heat, and top with the chopped cilantro.

I use the peppers in this dish as it fleshes it out a bit.

This way, I do not always feel the need for rice. although you can most certainly serve and enjoy it that way.

I have also enjoyed it over a bed of steamed greens, over cauliflower, but mostly as is on its own.

Maybe some fresh baked naan or flatbread.

Mmmm naan.

But, that takes at least a half hour to rise right?

Well... there a recipe around that.

Ok, so here's the quickest easiest way to make flatbread that I've come across.

You're going to want to prep your dough before you start your curry, but you can fry it while the curry cooks.

You will need,

Self rising flour (the kind that has baking powder in it. If mixing it yourself, the ratio is 1 ½ tsp baking powder to 1 cup flour ½ tsp salt.)

And Greek yogurt. (You can use sour cream, or dairy free greek yogurt as well.)

That's it. Really.

Use oil or butter for the pan,

Salt or spices to taste. Nothing else required.

It does not need to rise. You can throw it right into the pan.

This recipe will make about six flatbreads.

- 1 ¾ cup of self rising flour

- 1 cup Greek yogurt

- Oil or butter for the skillet.

Mix the flour and the yogurt together, either by hand or with a stand mixer, to form a ball. Try not to over-mix your dough or it will turn out tough. If your dough seems too sticky add flour until you reach the desired consistency.

Section off six balls of dough.

Heat your oiled skillet (I always prefer to use a cast iron but you can use any non stick) to medium high heat.

Stretch each ball of dough out into a thin flat patty (you could also use a rolling pin)

And cook for 3-4 mins or until browned on both sides.

Best enjoyed hot. Flatbreads will keep and reheat well.

I hope you try both of these simple recipes as they are quick, easy, and delicious.

And hope, if you're not yet a curry lover, that this will turn you into one.

There is quite a special satisfaction in the blending and building of flavors that only a curried gravy can provide.

Please do enjoy, and keep on cooking up the curry.

Peace and Blessings.