Egg Curry

Cooked again. This time it was egg curry.

Calling it egg curry basically means there’s no meat in the curry — the eggs are standing in for it.

Carrot, potato, onion, diced. Then get the green peas ready, the curry, and the eggs.

Beat the eggs, oil in the pan, low heat, eggs go in first. Scramble them, get them fragrant, take them out.

Then toss the onion and the diced carrot and potato in to fry. Once they’re hot, put the eggs back in, add the peas and stir, add water until it covers the ingredients, bring to a boil on low heat, skim the foam, drop in the curry, simmer on medium heat for 5 minutes and it’s done.

Then it’s ready to eat…

Taste-wise there’s no question — it was pretty good. That said, I screwed up twice this time.

1. I took a phone call while it was simmering and overcooked it, so the sauce came out too thin.
2. When I scrambled the eggs I didn’t do them separately — I fried them together with the diced vegetables, so the egg never clumped up.

I’ll fix it next time. At minimum the presentation should jump up two notches.