Anjum's Indian Vegetarian Feast

[wildeabandon]

nou promted me to write a post about eggs. (More prompts and questions gratefully recieved!) I'm sure there are much cleverer interpretative spins one could put on that prompt, but I'm just going to use it as an excuse to tell you about my favourite cookbook, and one of the best recipes from that book.

sashagoblin gave me a copy of Anjum's Indian Vegetarian Feast for Christmas a few years ago, and since then I think I've given half a dozen copies of it to other people. It's already covered in the splashes and stains that you know mean a recipe book is well loved. It's got a really wide variety of types of food, all with really distinctive flavours and textures and styles. I've not made a single thing from it that wasn't delicious.

One of the first recipes I cooked from it, and probably the one I revisit the most often, is the Goan Egg Balchao. I adjust the recipe slightly, using half as many tomatoes again as suggested, whilst keeping other ingredients constant, but follow the method to the letter. I've sometimes been a bit sceptical about eggs in curries, but it works really well here. The eggs are boiled until the yolks are just starting to set, but still have some gooey softness to them, and the sauce is rich and intense, full of sharp and sweet and umami and just enough heat to bite without overwhelming. It's more time-consuming to make than some very simple curries, as the sauce has to be reduced and darkened and then diluted and reduced again in order to really bring out the flavours, but if everything comes together well you can get it to the plate in a little under an hour, and is very much worth the wait.

Comments

[nou]

Ooh, thank you! My sister has Indian Food Made Easy by the same author — I might have a browse through it next time I’m over her house (the title feels a bit offputting though).

That recipe sounds very good. I don’t like boiling eggs (I get very disappointed when they don’t come out just right) so I'll see if I can persuade bob to make it for me (my disappointment is as a cook rather than a diner, so if someone else is cooking, it’s fine) once he’s finished his current cooking sabbatical (we normally have a rota for being in charge of dinner, but I’ve taken him off it for a couple of weeks in an attempt to reduce his stress levels). The technique of the highly-reduced-and-browned sauce is also used in Nigerian “stew”, which you might find of interest to explore.

[sfred]

That sounds delicious. *bookmarks*