Baby's First Egg Curry

My son, who is now 1 year and 3 weeks, tried egg curry for the first time yesterday. Rich in protein and creamy as I used cocont milk, this was a very tasty dish. I have started introducing a pinch of chilli in his food now. If I am honest the chilli component in the family meal is next to nothing now because of the children and I am trying to set this straight so that in a few months they should manage to tolerate at least 1 chilli. I will keep you updated on that one!

So for 4 portions I used:

2 eggs
1/2 can of coconut milk
1/2 can of chopped tomatoes or even better use passata as its smooth
pinch of red chilli powder
pinch of tumeric powder
1 tspn mustard seeds
10 curry leaves
1 tspn grated ginger

1. Boil some water in a pan, and let the eggs boil for 8-10 minutes.
2. While they are cooking, add the tomatoes to a pan along with the red chilli powder and tumeric powder and stir for a few minutes.
3. Add the coconut milk and reduce the heat so that it simmers.
4. Now for the tempering process (tadka), in a small pan or a metal ladle, add 1 tablespoon of oil and once hot add the mustard seeds, curry leaves and the ginger. The seeds will start to pop and the ginger will change color, now you know it has cooked so add to the curry sauce.
5. Remove the eggs from the water once they are cooked. Peel and cut in to halves and put them into the sauce.
6. When you are ready to serve, take some fresh bread and remove the crusts. Place them at the bottom of baby's bowl and pour the egg curry over and allow the bread to soak it all in. Yummy!

Fish Karahi for the Family

I don't know if any of you have got a hold of Anjum Anand's 'I love curry' cookbook, but I cant praise it enough! She uses every day ingredients and comes up with super meals. So this morning, I was staring at my packet of fish and was wondering what to cook for the evening meal. I flicked through Anjum's book and decided to try her prawn karahi recipe. The photo just sold it to me and as I had everything in my cupboard that suited me as well! With my son having his nap a busy mommy needs efficient recipes! I have tweaked it to suit baby and toddler and still keep the hubby happy! I used white fish for this recipe, but if you want to use prawns as Anjum did then feel free!

For a family of four I used:

two fillets of white deboned fish chopped into 4 pieces
4 tspns ghee
1 small onion finely chopped
1 tbspn fresh grated ginger
5 cloves grated garlic
1/2 can of chopped tomatoes
1 tspn ground coriander (dhaniya powder)
1 tspn ground cumin (jeera powder)
1/2 tspn carom seeds (ajwain)
2 pinches of dry fenugreek leaves (methi leaves)
1 tspn garam masala
squeeze of lemon juice
pinch of tumeric

1. In a bowl, put the fish with a squeeze of lemon and a pinch of haldi. Stir together and set aside
2. In a karahi or sautee pan, add the ghee and once hot brown the onions
3. Next add the grated ginger and garlic and sautee for a few minutes
4. Add the tomatoes, coriander powder, cumin powder, carom seeds and fenugreek leaves
5. Cook for 15 minutes and you will see the color intensify and the ghee starting to separate from the masala paste. Transfer into a small bowl and keep aside
6. In the pan, add a little more ghee, and add the fish and cook for a minute or so
7. Now add the garam masala and the masala paste that you set aside and 50 ml water. Cook for a further two minutes

Remove baby's portion and add salt to the rest of the family's meal. Serve with rice or rotis...Thanks Anjum!