Boozy egg curry


COOKING WITH ALCOHOL WON’T MAKE YOU DRUNK!

Just thought I’d get that recurrent question out of the way before we go any further. On the contrary, cooking with alcohol gives your simple dish more body and enhances it’s flavour profile. It’s simple chemistry, alcohol has a lower boiling point, so as you cook, it evaporates leaving behind a beautiful aroma and an even better taste!

So what kind of booze do I use to cook, you ask? Any!

Whatever you can drink, then you can use to cook! The only thing you should note is that there are alcohols best suited for certain dishes. They just simply taste better when cooked in a certain booze. But basically, any drinkable alcohol can be used to cook.

Although, I’d rather you save the really good stuff for the table because it’s nuance gets lost once it’s used to cook and nobody really wants to “waste” good (and expensive) alcohol in food.

Okay, since now we’re all clear on the science behind cooking with alcohol (you can check out another boozy chicken wings recipe HERE) let’s make some perfectly boozy egg curry!

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 5 people

Here’s what you’ll need:

  • 5 eggs
  • 1/2 tsp of cumin seeds
  • 1/2 tsp of fennel seeds
  • A handful of finely chopped coriander
  • 1 finely chopped tomato
  • 1 finely chopped red onion
  • 1/4 cup of vodka (about 60ml)
  • 1/2 cup of water
  • 1/2 tsp of ground nutmeg, black pepper, chilli powder, turmeric and paprika each
  • Salt to taste

What to do:

  • In a pot bring the eggs to a boil. Once they start boiling, set your timer for 12 minutes and boil them for that duration. The 12 minutes is the ideal time to achieve a perfect hard boiled egg.
  • Once done, immerse in cold water to cool, shell then set aside.
  • In a different pan, caramelise the onions over very low heat. This will take about 4 minutes. Caramelised onions have an inherent nutty flavour and have a sweet taste that provide the perfect balance for the curry.
  • Add in the ginger and garlic paste followed by the fennel and cumin seeds and fry for a minute or so. Add salt at this point also.
  • Add in the spices (paprika, black pepper, nutmeg, chilli and turmeric) let them cook for a minute.
  • Add the vodka, to deglaze the pan followed by the tomato and coriander and stir.
  • After about 2 minutes, once the flavours have melded together, add in the water and the boiled eggs.
  • Cover and bring it to a low simmer until the sauce thickens.

Serve garnished with chopped parsley and enjoy, (especially with rice) 😉😋


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