There was a slight kerfuffle during my time cooking from Made in India. I was all ready to make this recipe and was sure that I’d found and purchased tamarind paste (the latest new ingredient to try out here in whatfoodimadeland). I searched all over my kitchen to find it and was unsuccessful. This was certainly a result of having way too much stuff in my kitchen.
To help with my quest, I looked online to see what a package of tamarind paste might look like in case I ever came across it and that search was enough to jog my memory. I found it hidden behind some other ingredients in the door of my refrigerator which is, I believe, the preferred storage area for tamarind paste. Or it is around here.
So what is this easily misplaced paste? The tamarind is a tree that has pods that sorta look like giant peanuts. These pods hold the fruit that’s de-seeded and mashed into tamarind paste. The paste has a sour taste and is the consistency of cooked dates. If you lose your package of tamarind paste, you can substitute a combination of lime juice and brown sugar (like in the recipe below) or vinegar.
Now that I know that substitutions could be made and considering the very small amount of paste used in this recipe, I feel quite goofy for spending as much time as I did searching. I am now in the market for other recipes to use tamarind paste!
Or I could just make this flavourful dish again and again. Yes. That’s what I’ll do.
Here’s how this recipe comes together.
Get the ingredients.
Tamarind paste is located…
… and unwrapped.
Measure the spices (and paste).
Get the coconut milk ready.
Start cooking: first, the onions.
When the onions are browned…
…add the smashed garlic.
After cooking the garlic for 2 – 3 minutes, add the spices and paste, then the coconut milk.
Whlie the onions were cooking, some eggs were hard boiled.
After peeling the eggs, they were sliced in half, revealing perfectly just-cooked yolks.
Add those eggs to the pan.
Make a bed of rice in the serving dish, then spoon some Caramelized Onion, Coconut and Egg Curry on top.
Here’s the recipe (I halved it):
Caramelized Onion, Coconut and Egg Curry
This recipe comes from Meera Sodha’s Made in India. If you can’t find tamarind paste, substitute equal parts lime juice and brown sugar.
3 tablespoons canola oil
2 onions, finely sliced
8 medium eggs, at room temperature
6 cloves of garlic, crushed
1 teaspoon tamarind paste
3/4 teaspoon chili powder
3/4 teaspoon sugar
1 1/4 teaspoons salt
1/2 teaspoon ground turmeric
1 cup plus 2 tablespoons coconut milk mixed with 1/2 cup water
Rice, for serving
Put the oil into a large, deep-sided frying pan on a medium heat and when it’s hot, add the onions. Fry them for 15 to 20 minutes until brown and caramelized.
While the onions are cooking through, put the eggs into a large saucepan, cover generously with water and, bring to a boil. When the water comes to a boil turn the heat down to a simmer and set a timer for exactly 6 minutes for a just-set hard-boiled egg.
Add the garlic to the onions, stir well and cook for 2 to 3 minutes. Add the tamarind paste, chili powder, salt, sugar, and turmeric, stir-fry for a minute, then pour in the diluted milk. Bring the mixture to a boil and turn down to a simmer.
When the eggs have finished boiling, plunge them into cold water for a couple of minutes, then peel them. Rinse, halve them, and fold into the coconut sauce, then take the pan off the heat. Serve on a bed of rice or with paratha or chapatis.