Baida Vindaloo

It has turned cooler so it’s time for  a curry. Despite being a vindaloo it isn’t hot as you need to tatse the eggs.  I think it should only be made with organic free range eggs and a mild cider vinegar.

4 cloves garlic

2 ½ cm ginger, grated

½ tsp chilli powder

2 tsp paprika

1 ½ tsp cumin

1 ½ tsp salt

1 ½  tsp jaggery

2 tbsp plus another 150ml mild vinegar

2 ½ cm cinnamon bark

1  onion, finely chopped

175ml water

½ tsp garam masala

6 hard boiled eggs

The boy wants something to do. He can peel the eggs and cut them in half. They need to be cut crosswise, rather than lengthways so they have a better chance of staying intact. He always thought egg curry was something you only ordered as a joke when you were drunk. Me too, but this is somehow very good.

We’re lucky enough to have really good garlic, as the boy’s family have a garlic farm. It’s hard to peel though as it’s fresh and quite sticky. Mash it in a pestle and mortar and mix it with the ginger, chilli powder, cumin, salt, jaggery and 2 tbsp of the vinegar. Brown sugar would work as well as jaggery, though it doesn’t sound as Dickensian. I’m using cider vinegar, though white wine vinegar would work nicely. It all makes a thick paste.

Heat the oil in a frying pan and pop the cinnamon stick in. Then the onion. Once it has softened, add the spice paste and sprinkle over the garam masala.

Put Poulenc’s Stabat Mater on the CD Player. This needs gentle, dolorosa, cooking. Pour in the rest of the vinegar and 175ml water. Simmer to thicken the sauce. Chuck out the cinnamon.

 Put the eggs in gently, yolk side up. I think it’s okay if the white starts to bubble. Spoon the sauce over. When it’s all warmed through serve with chutney and roti. Surprisingly, the boy likes some hot mango chutney with this.