Nanas Egg Curry And Rice Recipes

Steps:

• Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise., Meanwhile, melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add curry powder, tomato paste and garlic; cook 30 seconds. Stir in water and, if desired, tomatoes. Bring to a boil; reduce heat and simmer until sauce slightly thickens, 8-10 minutes. Stir in lemon juice. Gently stir in eggs; cook until heated through. Serve eggs and sauce with rice and desired toppings.

Steps:

• Cook rice according to package instructions; cover, and set aside.
• While rice is cooking, heat oil in a large skillet over medium-high. Add onion, garlic, and ginger. Season with salt and pepper; cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
• Add curry powder, and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce and eggs; cook just to heat through, 2 to 3 minutes, stirring gently to avoid breaking up eggs. Season with salt and pepper.
• Fluff rice gently with a fork; serve with curried eggs, garnished with yogurt, scallions, and lime wedges.

Steps:

• To make the rice: In a medium sauce pan over medium-high heat, warm the peanut oil until shimmering. Add the leeks, and sprinkle with a little salt to draw out their moisture. Saute until softened. Add the rice, and stir until each grain is coated in oil. Add the bay leaves and stock. Bring to a boil, and cook 20 minutes without removing the lid. When the rice has absorbed the liquid and is cooked through, remove the pan from the heat and set aside. Keep warm.
• To make the curry: Fill a large sauce pan halfway with water and bring to a boil. Gently add the eggs, lowering them into the water using a big spoon. Cook for 14 minutes. Cook's Note: lower the heat if the sauce pan starts to boil over. Immediately put the eggs in a bowl of ice water, to prevent the gray ring from forming around the rim of the yolks. Allow the eggs to cool for a few minutes, then peel the eggs and slice in half.
• In a large skillet, warm a couple tablespoons of peanut oil, and when shimmering, add the onions and garlic, and cook until golden brown. While they're cooking, dry toast the chiles, coriander seeds, and cumin seeds in a small skillet over medium heat, shaking every now and then to keep them from burning. Toast the chiles until fragrant, then grind in a spice grinder until finely ground. Add the ground chiles to the onion mixture, along with the coriander, cumin seeds, and turmeric, and saute for 30 seconds. Add the coconut milk and water. Bring the mixture back up to a boil, then cover and simmer for 20 minutes to develop the flavors. Place the eggs halves in the curry sauce during the last 5 minutes of cooking. Gently stir in a generous handful of cilantro. Be mindful of the eggs.
• Fill a small sauce pan with peanut oil to 2-inches up the sides of the pan. Toss the shallots in the rice flour, and test whether the oil is ready by dropping a shallot ring in it should instantly sizzle and rise to the top and start browning. Fry the shallots in batches and set on a paper towel-lined plate when they're done. Season with salt.
• Assemble each plate with a spoonful of rice, a generous ladle of curry sauce, and an egg half. Garnish with the fried shallots. Serve immediately.

Steps:

• In a small bowl, mix sauce ingredients together.
• Put the cinnamon sticks and the water in a pot and bring to a boil. Cook about 5 minutes over medium heat. Under cold running water, rinse the rice in a saucepan until the water runs clear. Drain and add the rice to the cinnamon water. Bring the water to a boil again, reduce the heat to low, and cover. Simmer covered for 17 minutes, or until craters appear in the surface of the rice and the water has been absorbed. Remove from the heat and fluff the cooked grains with a fork. Cover and let sit for 15 minutes, then uncover and spread the rice out on a cookie sheet with a fork to cool completely. Discard the cinnamon sticks. (The rice should be cold or at least room temperature before stir-frying.)
• Heat a wok or large skillet. Add the oil and heat until hot. Add the leeks and garlic, and stir-fry over medium heat until slightly softened and translucent. Add the curry powder and stir-fry for 10 seconds, until fragrant. Add the carrots, turnips, rice wine, and water, and partially cover. Cook about 5 to 8 minutes, until tender, then add the cooked rice, breaking it up with a spatula. Add the peas and the sauce. Toss lightly to coat the ingredients and spoon into a serving dish. Serve hot.

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
• Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
• Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.

Steps:

• Mix the rice and lentils in a bowl. Cover with cold water and soak for 15 mins.
• Meanwhile, for the curry, heat the oil in a wok or medium saucepan, then toss in the mustard seeds followed by the curry leaves. Once the leaves have stopped spluttering, reduce the heat and add the onions and ginger. Fry over a medium heat for about 10 mins until golden.
• Stir in the turmeric and chilli powder and cook for a few more secs. Tip in the tomatoes and sugar. Simmer, uncovered, for 10-15 mins until thickened, adding a splash of water if needed. Meanwhile, boil the eggs for 8 mins, then cool under cold running water before peeling and halving. Add to the curry and cover with a tight-fitting lid.
• To cook the pilau, heat the oil in a pan and cook the onions, ginger and chillies until softened - about 10 mins. Drain the rice and lentils and add to the onions along with the bay leaves.
• Pour over enough water to cover the rice and lentils by a depth of 3cm - about 600ml. Simmer, uncovered, until tender and the cooking liquid has been absorbed.
• Stir the coriander into the curry and fluff up the rice. Serve with mango chutney, yogurt and naan, if you like.