During these times it is more prevalent but should always be applied. Use what you have, adapt the recipes, and do not fear, just consider what can be interchanged with what. I saw the video for this one and loved the idea and convinced myself that Nigella used green peppers, they were green chilli. That is fine we ended up using yellow and orange peppers and added a hint of chilli at the end after a ladle was removed for children meals.
|1 Green Pepper (or whatever colour)||1 tsp Ground turmeric|
|150g of shallots cubed or 1 small/medium onion||2 tsp Tamarind paste|
|25g Fresh ginger||Pinch of salt|
|1 Lemongrass stalk||Coconut oil or alternative|
|400 ml Coconut milk||Chilli|
|1 egg per person||Rice to serve or flatbread to dip|
|2 large garlic cloves, roughly chopped||Spring onion, onion seeds & crispy onion to serve|
Blend the peppers, garlic, onion, and ginger with a stick blender. I added the turmeric and stir through. Heat the oil in the pan and add the paste and lemon grass and fry for 5 minutes until cooked. Add the coconut milk and bring to boil and then simmer for 7 minutes until reduced, thick, and golden. At this point I removed a large ladle of the curry and set aside for the children.
By mixing through steamed frozen peas and a grated carrot and mixing with rice, a teaspoon of yogurt and half the sauce set aside it made 2 meals for our twins, so 4 if you have one baby. Once the babies’ portion is removed add chilli to taste, when you are ready to eat bring the curry back up to boiling break 2 eggs in and cover to steam. About 2 minutes for a soft egg but just keep an eye on it and cook as desired.
We have a rice cooker, so we put the rice on 20 minutes before we need it. I scooped it out with a bowl for a dome. Chop the green of spring onion finely and plate; first the rice then ladle the egg and curry sauce over that and top with the garnishes as per the image. A drizzle of siracha was a lovely touch and for not a lot of work you have a flavour explosion.