As a small child I remember the wonderful aroma of curry, it wafted around the apartment promising a bowl of comfort food. It smelled of turmeric and that particular scent that you probably have to be British to know. It has been in every home, school and pub. It was the curry that was made using only curry powder, a yellow gloopy sauce with sultanas in it and sliced bananas on the side. No gentle roasting of spices, making pastes or choosing between ground or whole spices. The most complex flavour that was offered was mild, medium or hot ( I don’t know anyone who used hot) This was the late 70s.
Regardless of the rudimentary curry sauce I loved the hard boiled eggs that were added to it, yes. Eggs! Curried eggs were my favourite meal and now that I do use infused and roasted spices they just aren’t the same. There’s something about childhood food, I’m not sure if it’s that we remember it differently, or that a child’s palette is not so picky. Or perhaps it is the comfort of all those things that go with the food. Stiring the pan whilst chatting about my friends new cat, in the secret hope that I might get one too. Far too straight forward to just ask. The gentle chiding and cajoling that goes with family life as supper cooked.
So when the Heavenly Housewife set another of her fabulous challenges, to cook a Biryani, any Biryani and I discovered a recipe for Eggs. I knew it wouldn’t be like my childhood curried dish, but it could be so delicious.
sumber dari: glamorousglutton.com
