1 long Moringa oleifera (drumstick)
2 big tomatoes
1 cube of chicken stock
2 cups of water
1 assam peel (depending how much of that sweet sour taste you want, you can put 2)
4 hard boiled eggs - peeled
3 pinches of sweet cumin seeds
3 pinches of cumin seeds
3 pinches of mustard seeds
1 teaspoon of chilli powder
1 teaspoon of garam masala
1 table spoon of rempah ratus (100 spices mixture ground power from Kelantan)
1 teaspoon of turmeric powder
2 tablespoon of curry powder
125ml of full cream milk
4 pieces of garlic
1 red onion
1 inch of young ginger
3 star anise
1 cinnamon stick
It looks like a lot of ingredients to make for curry, but I guess being experimental with my cooking when it comes to spices, colour and flavour; which I like that kind of various layers of taste with that pinching feeling on your tongue and the aftermath cooling effects.
Also, I tend to be rebellious in a way that I'd always believe there are more to play with flavours than just one taste only. Mind you, I didn't get this from any recipe book. I only believe that food should come from the soul and the emotions that was put into it, rather than just technical. To be honest, I didn't know that I've put all of those ingredient just to make something simple like egg curry. I just went with the flow and my mood.
Cooking should be easy and fun, if it takes too long or you feel its a hassle, believe you, me, the result won't be tasty. Probably because I always believe that adding that one magic you put into your meals; LOVE. I know it sounds rather cheesy but what is a meal without that big hearty feeling dancing with the aroma of your dishes.
That is how I normally make my dishes.
The process for vegetables
lightly peel the drumstick plant (Moringa oleifera) but not the whole thing off like how you do for potatoes. the result will look like you blunt the edges. cut them into 2 inch cubes.
Cut the 2 tomatoes into four each.
dice all your garlic, onions and ginger. Please try not to use a machine auto chopper thingy. Get your hands dirty when doing this, as all the juices from the dicing seeped through the other ingredients, complementing each other - a way of greeting.
The process for spices
Mix all the spice powders - garam masala, chilli powder, rempah ratus.
Mix all the cumin and mustard seeds together in a separate bowl.
Add 2 cups of water into pot with assam peel and brings it to a boil. After that add 1 cube of chicken stock and let it continue to dilute making a little chicken broth in the pot. then pour milk into it. (I can't really use coconut milk because it makes me dizzy after)
While waiting for the milky broth to boil, add 1 tablespoon of oil into the heated frying pan. Let the oil heat up (you can see bubbles forming) on the pan and add garlic to fry until brown (you can smell the garlic fragrant then you know it's ready)
Followed by ginger and then you add your bowl of mix seeds into it. wait till you smell the fragrant or a pop sound, then pour in your bowl of mix spices and stir until oil is coloured dark red.
Lastly, add in your onions to play with the flavour of the spices. only stir fry for 1 minute or when onions are a little colour lighter.
As the broth is boiled, add curry powder and half a fist of curry leaves into the pot followed by the pan of mixes with fried garlic, ginger and onion into it. simmer for 10 minutes or until the aroma is captured.
Add sliced tomatoes and drumstick plant into the pot until boiled. Then add eggs, simmer for another 10 minutes. Close the lid.
There you have it. Egg Curry. Mind you it is not as a lot of work compared to writing this down. I don't know if there will be any readers but I guess, I want to keep a long mini diary for me to refer it to one day. Even though, I am bound to change the recipes, as cooking progress so will the recipes evolve.
Indian food should not only be flavourful but colourful as well.