A delicious fusion of eggs and curry made of spices, mixed and served with rice that will make you fall in love with this recipe.
Watch this Masala TV video to learn how to make Egg Curry Rice ,Bhopali fish and Minty brownie drops. This show of Evening With Shireen with Chef Shireen Anwar aired on 14 October 2019.
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Egg curry rice:
Ingredients
Boiled eggs 4 Onion chopped 1 cup Tomatoes chopped 2 Ginger chopped 1 tsp Chili powder 1 tsp Coriander powder 1 tsp Allspice 1 tsp Coriander leaves ½ cup Oil ¼ cup Cumin seeds ½ tsp Salt 1 tsp Rice soaked 2 cups Water 3 cups
Method
Heat oil in a pan add cumin seeds and ginger, sauté for few mins add chopped onion, add chopperised tomatoes with all the seasonings, cook for 5 mins, add in the soaked rice with water, cover and simmer till rice is half done, leave it on dum, cook until done, serve with boiled eggs cut in wedges and raita.
Bhopali fish:
Ingredients to marinate:
Boneless fish cubes ½ kg Lemon juice 2 tbsp Oil ¼ cup Chili powder 1 tsp Turmeric ½ tsp Salt 1 tsp Ingredients to make paste: Green chilies 4 Garlic crushed 1 tbsp Coriander leaves 1 cup Yogurt 1 cup
Method
Marinate fish with salt, lemon juice, chili powder and turmeric on both the sides, grind together green chilies, coriander, garlic into a fine paste, mix with yogurt, and add to the fish, pan fry fish and serve.
Minty brownie drops:
Ingredients
Shortening 2/3 cup Brown sugar 1 -1/3 cup Water 1 tbsp Vanilla 1 tsp Eggs 2 Flour 1 ¼ cup Coco powder 4 tbsp Salt ½ tsp Baking soda ¼ tsp Mint chocolate chips 1 cup
Method
Pre-heat oven to 180 d, beat shortening, brown sugar, water and vanilla in a bowl on medium speed until well blended, add eggs one at a time and beat well, stir together flour, coco, salt and baking soda, gradually add to the sugar mixture, beating on low speed until blended, add in mint, chocolate chips, drop by rounded table spoon 2 inches apart onto ungreased cookie sheet, bake for 10 mins until cookies are set, do not over bake.
