About Curried Eggs . . . and kofta

[Guest guest]

Last week (how time flies when you're having fun) I mentioned maybe

defaulting to an egg supper and someone - Matrixenos, I do believe -

suggested curried eggs ;=) As it happens, we had tempeh that night in the

recipe I put in the files some time ago called something like Red-Gold

Tempeh Curry (under my old email addy of greenfury2004).

 

BUT I should add that what we often do here is use that particular sauce - with

or without the coconut milk - as a sauce for an egg curry. Hardboil the eggs,

peel, heat the sauce in a skillet and then slice the eggs in half lengthwise and

place, yolk-side up, in the pan, carefully spooning a little sauce over each one

to flavour and warm it. Pop the lid on for a few minutes and heat on warm.

 

Otherwise, you can simply prick the hardboiled eggs all over and put into a

deeper pan if you like containing the sauce and reheat that way, but gently.

 

OR you can use pretty nearly any kofta sauce for a similar but not necessarily

tomato dish.

 

There is a version that I have somewhere from a cookbook for a recipe for

hardboiled eggs covered with me*t (much in the way of Scotch Eggs), to form

egg-centered me*tballs which are then fried and *then* added to a similar

tomato-based curry sauce. I keep meaning to try a vegetarian kofta mix and

see if I can get it to stick to a hardboiled egg LOL but somehow I doubt it.

Anyone had any luck with that?

 

Best,

 

Pat ;=)