Potato & Egg Curry
India
Aromatic with Eastern spices, this classic Indian mélange of seasoned vegetables is most authentic when made with the clarified butter (ghee) and spooned over India's Basmati rice (available in specialty food stores). From the suggested condiments, offer sweet and hot Mango Chutney for lovers of spicy foods, and crunchy Cucumber Raita to help cool the palate afterwards.
3 tablespoons clarified butter (directions follow) or salad oil
3 large, thin-skinned potatoes (about 2 lbs. total), peeled and diced
3 large cloves garlic, minced or pressed
1 tablespoon ground coriander
1/3 cup water
1 teaspoon each salt, turmeric, and ground cumin
1/4 teaspoon ground red pepper (cayenne)
1 1/2 cups water
1/2 cup unsweetened coconut milk
2 tablespoons lemon juice
Basmati rice (recipe follows) or cooked brown or white rice
2 tablespoons each finely chopped parsley and chives
1 1/2 cups fresh shelled peas or frozen peas, thawed
4 hard-cooked eggs, coarsely chopped
Condiments (suggestions follow)
Heat clarified butter in a 4 to 5-quart kettle over medium heat. Add potatoes and garlic, and cook, stirring, for 10 minutes. Add coriander and cook, stirring, for 1 more minute. Pour in the l/3 cup water and cook, stirring often, until liquid evaporates. Sprinkle salt, turmeric, cumin, and cayenne over potatoes, then add the 1 1/2 cups water, coconut milk, and lemon juice. Bring to a boil over high heat; cover, reduce heat, and boil gentlv until potatoes are tender (about 15 minutes).
Prepare Basmati rice.
Stir in parsley, chives, and peas. Blend in about three-fourths of the eggs and cook until heated through. Serve over rice and sprinkle with remaining eggs. Pass condiments at the table. Makes 6 servings.
Clarified butter. Melt l/2 cup (l/4 lb.) butter in a small pan over very low heat. As milky foam rises, skim it off and discard it. Pour off the clear, golden melted butter, discarding white milky solids at bottom of pan. If made ahead, cover and refrigerate; keeps for several weeks. Makes about 6 tablespoons.
Basmati rice. In a sieve, rinse 1 1/3 cups Basmati rice with cold running water until water runs clear. In a medium-size pan, combine 2 2/3 cups water and l/2 teaspoon salt; bring to a boil over high heat. Stir in rice, cover, reduce heat, and simmer until liquid is absorbed and rice is tender (about 10 minutes). Stir in 1 l/2 tablespoons butter or margarine. Serve immediately. Makes about 4 cups.
Condiments. Offer 3 or 4 of the following: chopped roasted cashews or peanuts, raisins, toasted unsweetened coconut, Mango Chutney, and Cucumber Raita.
Cucumber Raita
In a small bowl, combine 1 1/2 cups plain yogurt, 1 cup
seeded, finely chopped cucumber (unpeeled unless skin is
tough or waxed), 2 tablespoons thinly sliced green onion
(including top), 1 tablespoon minced fresh coriander
(cilantro), 1/4 teaspoon salt, and a dash of ground
red pepper (cayenne). Mix until ingredients are well combined. Cover
and refrigerate for at least 2 hours or until next day to blend flavors. Makes
about 2 cups.
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