sharing recipes from one generation to the next
During the 1980s when my interest in food began to grow beyond preparing simple daily meals, a friend gave me a pile of food magazines, copies of the Australian Epicure and Gourmet, Vogue Entertaining and Belle. The Gourmet magazine especially grabbed my attention and I became a subscriber. Bit by bit travel articles began to appear then the magazine morphed into the award winning Australian Gourmet Traveller. The other magazines are now defunct.
I’ve been cooking from this fabulous publication for at least thirty years and some recipes have become comfortable old friends. There have been elaborate celebration cakes, complex restaurant replicas, experimental (for me) ethnic eats and quick tasty week night meals that have entered the realms of old favourites.
I’m very happy to be cooking and blogging recipes from The Australian Gourmet Traveller for this month’s Cookbook Guru.
I spied the photo for this delicious curry on a promotion for the July 2014 edition, so when the August publication landed in my letterbox, I was instantly leafing through the pages to find the recipe. I had purely selfish intent. I can take or leave chocolate, but if you were to deny me eggs, potatoes, spices and tomatoes I’d feel bereft.
In the early days of my blog I posted a lot of recipes for Indian influenced food. After multiple trips to the sub continent, I seriously pursued authentic regional Indian flavours and ingredients, but I’ve mellowed somewhat, and now I’m happy to enjoy Indian fusion food, although I still insist the spices be freshly ground.
Alone, this simple curry made with pantry staples is a complete meal. I served it with millet pilau and steamed greens for extra nutrition, but also to guarantee leftovers for an Indian breakfast.
750g waxy potatoes, desiree or nicola are good
1 teaspoon cumin seed
1 teaspoon coriander seed
1/2 teaspoon black peppercorns
1/2 teaspoon turmeric
1 1/2 teaspoon sea salt
2 tablespoons of garlic oil
1 teaspoon cumin seed
1 teaspoon brown mustard seed
1 tablespoons of grated root ginger
2 whole dried red chills
200g tomatoes, roughly chopped
1 cup cooked chick peas (canned are okay)
1 1/2 cups of veggie stock
1/2 cup natural yoghurt
sea salt and pepper to taste
1 cup loosely packed coriander leaves, washed and dried
6 hard boiled eggs, peeled and halved
Scrub the potato skins. Steam the potatoes whole until almost cooked. Set aside until cool enough to handle.
Toast the cumin and coriander seeds with the peppercorns until fragrant. Grind the seeds to powder in a spice mill or mortar and pestle. Combine the ground spices with the turmeric and salt.
Cut the potatoes into even sized chunks, then toss through the spice mixture.
Heat the garlic oil in a heavy base pan.
Saute the seeds and chilli until the mustard seeds begin to pop.
Add the ginger, tomatoes, chick peas, spiced potatoes and water. Stir to combine.
Bring the pan to the boil, then cover and simmer for 10- 15 minutes.
Vigorously stir the yoghurt until smooth then stir it into the potato curry.
Arrange the halved eggs on top of the potatoes then reheat the pan.
Stir through the coriander.
Loosely based on a recipe of the same name published in the August 2014 edition of The Australian Gourmet Traveller
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Enjoy the curry Simon….
– I love potatoes and they do go well with coriander… and egg curry, if the eggs are made the way you have them in the dish. Yum!
– We have a local (San Francisco Bay Area) magazine which is quite popular in California and USA. I cannot wait for my print every month for its interesting stories and recipes. The magazine is open in receiving an original recipe for publications. I’ve been thinking about it… one of these days. 😉
You should send them a recipe Fae, I’m sure it would be published..
LikeLiked by 1 person
Really lovely very catchy title and nice shot.
Thanks, tastes good too…..
i am like you- take away these staples, and I would be very sad indeed. Much tastier than chocolate. This looks like a wonderful version of an egg curry.
It was/is a very tasty curry. There was a tussle with the chocolate lover for the leftovers!
Oh dear: we do have a few things in common 🙂 ! Have been cooking from GT for a decade longer than you, have also segued to many Indian fusion dishes but similarly almost always do my own spices . . . do not use potatoes much [high GI and load!] but love them Indian style!! Actually I love hard boiled eggs but often make them into the simplest of egg pates for my seed-ridden morning toast: just mashed egg, v finely chopped Spanish onion, nice thick yogurt, spoonful of curry powder [my one sin!] and S/P . . .
I love spuds any which way, but particularly with curry spices. I guess I could say the same for eggs too
What a beautiful dish! I miss magazines. 😦
I tried a magazine moratorium, and failed. When the Australian GT didn’t arrive in the letterbox I went looking for it elsewhere and because it’s much cheaper to subscribe I relented. It is self indulgent, I know…..
I’m not a big fan of hard-boiled eggs, but this looks beautiful!
I’m not a big fan of hard boiled eggs either, but a 4 minutes egg, served warm, is rich and creamy. It’s a great combo of flavours
Very nice combination 🙂
LikeLiked by 1 person
Potatoes and Chickpeas are a great combination … and this sauce! So simple but sounds like it would pack a flavour punch. Like the idea of an egg, too. I’ve made Madhur Jaffrey’s hard boiled egg curry before, but this sounds better, though I might be tempted to add spinach as a variation. I long ago stopped getting Gourmet magazine from the USA. Is the Australian Gourmet Traveller the same or is it a completely different publication?
I’ve made a few different egg curries over the years, but this struck a chord as a great one pot dinner. Spinach would be a great addition. The AGT is a totally different mag to the US Gourmet. Check it out online.
I could eat this every day!!!
Haha, me too! How Grandmotherhood?
Perfecto egg curry Mrs Recipe! When I show the Yak this one he will be bugging me until I make it. I had to offload a lot of my Gourmet Travellers when we moved but I kept all the Chrissy editions and a few select editions.
This is my favourite sort of food, humble and rustic, but bursting with flavour and nutrition. Make it for the Yak, he’ll love you (more) for it!
Yum! and such a perfectly boiled egg! I thought this had shades of a combination of the egg curry and potato curry from Charmaine Solomon 🙂
You’re right, it does, and I love all three dishes. This would be a far more exciting proposition than the stir fry I’m about to cook!
LikeLiked by 1 person
Reblogged this on The Cookbook Guru and commented:
Lady Red Specs at Please Pass The Recipe has kicked off this month’s collection of recipes with a share of a beautiful Potato, coriander and egg curry. I’m sure its as delicious as it looks. Make sure you check it out
Love Australian Gourmet Traveler too – it’s one mag I can’t bring myself to toss, and consequently many of mine are now practically vintage!
This dish sounds really interesting – I’ve never had boiled eggs in a curry. I think my boys would go for this too – they both love a good curry but usually turn their noses up at meat-free renditions. Eggs would add a good dash of protein and oomph.
PS. Your millet pilau sounds interesting too.
It was a winner Saskia, I’ve made it a few times now. There is an old post for curried eggs in tomato gravy, it should come up with a search, but also, boiled eggs are delicious in a curried coconut milk gravy. There is a Charmaine Solomon recipe kicking around that is reliable.