Especially in this case, when what I really desired was an egg curry with some succulent mushrooms for a light dinner. A well-stocked pantry and a fridge full of staple ingredients to work culinary Indian magic is an essential component of my well-being.
Truth be told, mushroom fiend that I am, it is really not at all uncommon to find me in the kitchen near the witching hour waiting for some mushrooms to marinate before turning them under the grill, eagerly anticipating that meaty goodness to materialize on my plate. Or perhaps a pan-fried spicy mushroom curry is in order. It is a quest I suppose — that perfect mushroom dish — that will never actually become a reality because mushrooms are a blank canvas to be adorned with special loving care, depending on the time of day, your mood and culinary desire. There are no limits when it comes to the mighty shroom.
You can cut the boiled eggs into halves or quarters if you like before adding to the simmering pot of goodness, but personally I enjoy the experience of cutting into a semi-hard whole boiled egg as I scoop up the gravy with each bite.
|Mushroom Egg Masala|
|Recipe by Lisa Turner|
Published on October 28, 2012
Hard-boiled eggs simmered in a creamy and fragrant Indian-spiced cashew, tomato and mushroom gravy
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More egg and mushroom curry goodness from Lisa's Vegetarian Kitchen:
Egg Masala Curry in a Spicy Tomato Gravy
Cheddar and Mushroom Shirred Eggs
Sweet Potato and Mushroom Quiche Cups
Fried Egg Sambal
On the top of the reading stack: The Curtain: An Essay in Seven Parts by Milan Kundera
Audio Accompaniment: Ostinato - atmospheres