Dish of Zanzabar Egg Curry
(click to enlarge)

Egg Curry Zanzibar


Zanzibar
makes:
Effort:
Sched:
DoAhead:  		 2-1/2 #
***
1-1/3 hrs
Most		 A fine dish for Breakfast, Lunch, or Dinner, serve with Potatoes or Rice (can be omitted for Breakfast). Eggs are expensive in India and East Africa, so Egg Curries are special dishes.

7
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1
2
1
2
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1-1/2
2
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3
2/3
1/2
1/2
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1
ar
-------
ar

lrg
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#
cl
in

----
#
t
----
T
c
T
t
---
c
ar
---


Eggs
-- Vegie mix
Onions, Red
Garlic
Ginger Root
Chili, red (1)
-- Tomato mix
Tomatoes, ripe  
Curry Powder (2)
-------------
Oil
Water
Salt
Pepper
-- Finish
Peas Frozen
Cilantro
-- Serve With
Potatoes (3)
  or Rice 		Do Ahead
  1. Boil the eggs just right so the yolks aren't discolored - see our page Boiling Eggs for the best method. Peel and refrigerate until needed, this can be overnight. (45 min - 15 min work)
  2. If not on hand, prepare Zanzibar Curry Powder. (15 min)
Prep   -   (40 min)
  1. Quarter ONIONS lengthwise (6 wedges if very large). Slice Crosswise about 1/8 inch. Chop GARLIC coarse, Slice GINGER thin. Chop RED CHILIS coarse. Mix all in a Food Processor and run until quite smooth. Remove from the Processor.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel.
  3. Add Tomatoes and Curry Powder to the empty Food Processor and run until smooth.
  4. At this point the two purées can be bagged and refrigerated overnight
  5. Thaw PEAS.
  6. Chop CILANTRO medium for Garnish.
Run   -   (35 min)
  1. In spacious sauté pan (3 qt) or similar, heat 3 T Oil. Fry Onion mix stirring for 2 minutes.
  2. Stir in Tomato mix and 2/3 cup Water. Bring to a boil and keep at a moderate simmer uncovered until sauce is reduced but still a bit liquid - more liquid if to be served with rice. See Tomatoes)
  3. Cut Eggs in half lengthwise - best with a wire cutter, see our Egg Tools page.
  4. Add Eggs, Peas, Salt, and pepper to the pan and simmer covered for another 5 minutes.
  5. Serve hot, garnished with Cilantro, and with Potatoes or Steamed Jasmine Rice.
NOTES:

  1. Red Chilis:

      As is so usual in cookbooks, the pattern recipe calls for "two Red Chilis", with no hint as to how large or how hot. Thai size and very hot? Fresno size and fairly hot?, Red Anaheim size and little heat? I used two Red Fresnos, with the seed mass removed but all the veins left in. Fresno's are about as hot as Jalapeñnos, which could be used, or Güro / Goldspike (a little milder). For details see our Mexican Chilis page.

  2. Zanzibar Curry Powder:

      This mix is used through much of Tanzania. It is easy to make by our recipe Zanzibar Curry Powder.

  3. Potatoes:

      The pattern recipe calls for "Rice or Fried Potatoes". I find small cubes of Boiled Potato fine, especially for breakfast. I prefer Red Potatoes for this dish. For details see our Potatoes page.

  4. Tomatoes:

      The pattern recipe calls for frying the Tomatoes until the oil starts to separate. This is normal in India and Africa, said to "reduce the bitterness" of Tomatoes. I have never detected bitterness in tomatoes, but I do know that frying them that dry destroys the fresh Tomato flavor. Don't do it. Overcooking may be a hang-over from initial fear of Tomatoes as they are Nightshade Berries.
  5. U.S. Measures: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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