That's what they give you when you have the snip, it aint so good then and you wont sleep through it.
@luvgonzo Personally i rarely stick to recipes on the dot. I go with the flow with regards to weighing out my herbs and spices. As far as Egg curries go, the ones i have had are similar in ingredients and id be happy with this one if i was looking for myself.
The local curry house to where I used to live did this dish called chicken delight. That had boiled eggs in it. It was magical, I miss going there.
He shared it with me once ... didn't really fancy it to be fair Eat several eggs, a tin of beans and a large packet of dry roasted peanuts approximately two hours before commencing the main cooking prep - wash down with a pint of ginger beer (alcohol is a no no) Fry off onions in a big pan with a closed lid - add curry leaves, cumin, garam masala, turmeric, ginger, chilli flakes and one clove - add 2 pints of vegetable stock Bring to the boil then simmer until the liquid content has reduced by roughly half Lift lid off pan, drop cacks, release huge eggy fart into pan, quickly replace pan lid and simmer for a further 10 mins .... an egg or two could be added just prior to serving according to taste ... but probably not necessary as the 'egginess' will already be extreme ...
I make a mean Spinach and Haloumi curry. Again like @Spurlock I don't really stick to exact quantities, so if you want to make it the recipe below is made up by me, so feel free to adapt. 1. Fry off two large onions chopped finely until translucent 2. Add in plenty of fresh garlic and root ginger and a finely chopped chili pepper 3. When it's all gone translucent, add in a tin of chopped tomatoes 4. Add one tablespoon of garam masala and one tablespoon of cumin powder 5. Reduce to a thick paste 6. Add in two large bags of Spinach 7. Add another two tablespoons of garam masala, Cumin powder and Veg stock (Bouillon is best) 8. Add in a few roughly chopped mushrooms 9, Reduce down to a thick paste 10. Slice a block of haloumi into bite sized squares, then fry off in a separate pan 11. Add a small pot of single cream to the curry and reduce again, add in the Haloumi right at the end. 12. Serve with a warm Naan bread 13. Cum in your pants (culinarilary speaking)
Nah you should be fine if you can handle food but if your sensitive then that's another thing altogether really...
