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Thursday, July 10, 2014

Akuri, Parsi-style (Indian scrambled eggs)

Akuri is the generic name for scrambled eggs with spices in the Indian cuisine, and this particular example is done is the Parsi fashion. It's super-fast to throw together and it's mighty delicious.Go easy on the chili if you think it might be too hot for you.
Recipe source: here.

Last year: Prosciutto e melone (Italian prosciutto and melon wrap).
Two years ago: Dark chocolate and red wine cake.
Three years ago: baby making and no cooking :).

Ingredients (serves 2):
  • 1/2 of a white onion, chopped
  • 2-3 tablespoons of butter
  • 1 serrano chile, stemmed, seeded and finely chooped
  • 1 large garlic clove, finely chopped
  • 1 plum tomato, finely chopped
  • 4 eggs, beaten
  • a small handful of chopped cilantro leaves
  • 50 ml heavy cream
  • salt and pepper to taste

Melt the butter in a small-medium skillet and add the chopped onion. Cook it, stirring once in a while, until golden, about 10 minutes. Add the garlic and chili:

Cook for 3 more minutes. Add the tomato:

Cook for about 6 minutes until the tomato pieces release their juices. Add the beaten eggs, the cream and half of the chopped cilantro.

Turn the heat down a bit and cook the eggs slowly, stirring, until soft curds form, about 5 minutes. Season with salt and pepper to taste and transfer to serving plates. Sprinkle with the remaining cilantro.
It's done, dig in! :)

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