Egg Masala and Tuna Curry

It's the day after Easter and I have this in my fridge:

We could have spent the next week or so having crazy-faced, hard-boiled eggs in our lunches... but I'm not that much of a hard-boiled egg fan to begin with. So instead of prolonging their life, I went about making a list of recipes where I could get rid of all the eggs in one go. My very uninspiring list consisted of egg salad. Not exactly what I was hoping for. Then I recalled that years ago, I came across an Indian curry calling for hard-boiled eggs. I have to admit my first reaction to seeing that was "why in the world would I waste a perfectly good curry sauce with eggs?" But over the years, the recipe has caught my attention more than once. That curiosity combined with the dozen plus eggs smiling at me from the fridge finally caused me to take action and give it a try. Fearing a big thumbs down from everyone in the family, I made a backup dish to accompany it: our favorite tuna curry, which I usually serve over a cabbage salad.

The results? Pretty amazing. Not only did the girls gobble it down and beg for more, I surprised myself by going back for seconds! And... it was divine with the tuna! I will be adding this to my list of school night "quick fixes", for sure!

Serves 4

Egg Masala Ingredients:

• 2 T coconut oil
• 1 cup onion, finely chopped
• 2-inch piece ginger, finely chopped
• 3 cups tomato sauce
• 4 tsp ground cumin
• 2 tsp hot curry powder
• 2 tsp ground coriander
• 2 tsp lemon juice
• 1/2 tsp salt
• 4 T cilantro, finely chopped
• 8 hard boiled eggs, peeled and sliced in half

Egg Masala Directions:

1. Heat oil in a pan over medium heat. 
2. Add onion and ginger and fry until onion begins to carmelize. 
3. Stir in tomato sauce, spices, and lemon juice and simmer for 10 minutes. Add a little water if the sauce becomes too thick.
4. Stir in cilantro. 
5. Gently place eggs in the pan and spoon sauce over top. Heat until eggs are warmed through.

Tuna Curry Ingredients:

• 2 T coconut oil
• 1/2 cup onion, finely chopped
• 4 cloves garlic, finely chopped
• 1-inch piece ginger, finely chopped
• 1/2 jalapeno pepper, finely chopped
• 3 small cans tuna, drained
• 2 T curry powder
• 1 T cilantro, finely chopped
• 2 tsp lemon juice

Tuna Curry Directions:

1. Heat oil in a pan over medium heat. 
2. Add onion, garlic, ginger, and jalapeno pepper and fry until onion begins to carmelize.
3. Stir in tuna, curry powder, and cilantro and cook until tuna is hot. 
4. Squirt with lemon juice and serve immediately.

*Both these gorgeous dishes are inspired by recipes in cookbooks from Madhur Jaffrey.

Indian in Sixty Minutes - Keema and "Aloo" Gobi

I'm sending a shout-out to Leslie and Sandy, who are currently in India and torturing me with their online posts discussing the fabulous smells and tastes they are encountering. So naturally, when my spouse mentioned Indian food today, I caved in. Specifically, he requested Keema and commented that this has become one of his favorite comfort foods. Keema is like an Indian "Hamburger Helper"; a spiced ground beef mixture with peas and sometimes potatoes that can be prepared in a jiffy. I wanted a veggie dish to accompany this have been wanting to experiment with a Paleo Aloo Gobi for some time. Aloo Gobi is a brightly colored curry of potatoes and cauliflower, made popular in the US by its appearance in Bend It Like Beckham. I love the flavors of these two dishes and feel they compliment each other nicely and thanks to a couple quick tips, this lovely meal can be prepared in less than an hour!

Keema Ingredients:

• 1 T coconut oil
• 1 onion, finely chopped
• 2 inch piece ginger, peeled and grated
• 6 cloves garlic, peeled and finely chopped
• 2 pounds ground beef
• 1 T ground cumin
• 1 T ground coriander
• 2-3 T garam masala
• 1 cup green peas
• lime juice, to taste

Keema Directions:

1. In a pan, heat the oil over medium heat.
2. Fry the onion until it turns golden brown and begins to carmelize.
3. Add the ginger and fry 1-2 minutes, until it becomes aromatic.
4. Add the garlic and fry 1-2 minutes.
5. Add the ground beef and mix well. Cook for 5-10 minutes, until the meat is partially done.
6. Stir in the cumin, coriander, and garam masala. Fry until meat is cooked through.
7. Add the peas and cook until warmed.
8. Stir in a few squirts of lime juice to desired taste.

"Aloo" Gobi Ingredients:

• 1 T coconut oil
• 2 rutabagas, peeled and chopped into 1-inch pieces
• 1 inch piece ginger, peeled and grated
• 3 cloves garlic, peeled and finely chopped
• 1/2-1 jalapeno, finely chopped
• 1 can tomatoes with chiles
• 1-2 T curry powder
• 1-2 T garam masala
• 1 head cauliflower, broken into large pieces
• 1/4 cup cilantro, chopped

"Aloo" Gobi Directions:

1. In a pressure cooker, heat the oil over medium heat.
2. Fry the rutabagas, ginger, garlic, and jalapeno until the rutabags start to brown.
3. Stir in the tomatoes and spices.
4. Place pieces of cauliflower on top of the rutabaga and tomato mixture. Do not stir in.
5. Cover with lid and bring to full pressure.
6. Reduce heat and cook for 5 minutes.
7. Remove from heat and pressure to release naturally.
8. Top with cilantro and serve.

Note: The "Aloo" Gobi can be prepared without the pressure cooker. Steam or boil the rutabagas until cooked through then follow steps 1 through 4. Stir in cauliflower and simmer until tender.

Tangy Mango Chutney

In my opinion, no Indian meal is complete without chutney. Thank goodness chutney is not always the uber sugary type presumably made popular by Major Grey in the 19th century. Chutney is similar to "curry" in that it's a generic word used in South Asian cuisine. Chutney is simply a condiment, usually classified as either sweet or hot (and often both) that contains any combination of fruit, vegetable, and spice.

Two of my favorite chutneys are savory and spicy and super simple to make. Hari Chutney is made primarily with cilantro, mint, and hot chilies. It is fiery hot and tastes divine over any kind of tandoori meat. Coconut Chutney is served with breakfast in South India and is made primarily with coconut, tamarind, and chilies.

Saying that, I do love a tangy and slightly sweet chutney as well. My favorite "sweet" chutneys are Tomato Chutney and the ever popular Mango Chutney. Usually made with vinegar and loads of sugar (or HFCS in store bought varieties), I've always sweetened my homemade chutneys with dates instead. Guess I was working on this paleo lifestyle long before I even knew what it was!

Ingredients:

• 8 ounces dates, pitted and finely chopped
• 2 1/2 cups rice vinegar, unsweetened
• 2 pounds fresh mango, peeled and cut into small pieces
• 2/3 cup currants or raisins, unsweetened (I prefer currants)
• 2-inch piece of ginger root, peeled and thinly sliced or grated
• 4 cloves garlic, peeled and finely chopped
• 1 T chili powder
• 1 T mustard seeds

Directions:

1. Add all ingredients into a sauce pan and mix well.
2. Bring to a boil.
3. Reduce heat and simmer for 45 minutes. Stir ocassionally.
4. Serve warm.

Note: I believe chutneys are supposed to last several months if stored in an air-tight jar and refrigerated. I have to say mine never last longer than a day or two...

Pork Vindaloo and Cauliflower Rice

Vindaloo is typically known as a fiery hot Indian curry. It was first introduced to the Goan region by the Portuguese as a meat stew flavored with wine and garlic. The Indians created their own version by switching out the wine for vinegar and adding plenty of spice from red chillies. A spicy Pork Vindaloo is one of the hottest dishes served in most Indian restaurants but if you really want to set yourself on fire, keep your eyes open for the even spicier Tindaloo. This is a mild and creamy Vindaloo, but feel free to adjust the heat with by throwing in some extra chillies!

Pork Vindaloo Ingredients:

• 3 T coconut oil
• 6 garlic cloves
• 1 onion, cut into chunks
• 3 T grainy mustard
• 2 tsp ground cumin
• 2 tsp turmeric (or curry powder)
• 1/2 to 2 tsp cayenne powder
• 2 T red wine vinegar
• 1 1/2 pounds pork, cubed
• 1 can coconut milk

Pork Vindaloo Directions:

1. Heat oil over medium-high heat.  Add whole garlic cloves and fry until lightly browned.  (If not using a pressure cooker, I crush the garlic).
2. Add onions and fry until lightly browned, stirring as needed.
3. Make a paste by mixing the mustard, cumin, turmeric, cayenne, and vinegar.  Stir in to the onions and garlic and mix well.
4. Stir in the meat and coconut milk.
5. Cover and bring to high pressure in the cooker.  Reduce heat and cook with pressure for 20 minutes.  If using a normal stovepot pan, simmer until the meat is cooked through, approximately 60 minutes.
6. Serve immediately over Cauliflower Rice or raw chopped veggies.

Cauliflower Rice: There are many ways to prepare Cauliflower Rice and this is my favorite. Finely chop or grate one head of raw cauliflower. Spread thinly on a cookie sheet then drizzle with olive oil and season with sea salt and pepper. Bake in the oven at 350 degrees for 20-30 minutes or until browned. Stir halfway through to brown the cauliflower more evenly. Serve immediately or it tends to get a bit soft.

Curry Chicken Satay and Garlic Broccoli Stir-Fry

Skewers! I could take my kids' least favorite food, stick it on a skewer, and they would gobble it up like a birthday dinner. This summer, I've spent a lot of time experimenting with paleo-friendly marinades and sauces for grilled items. Surprise, surprise... this one with Indian flavors has risen above the others as a family favorite. My oldest daughter is not crazy about cooked vegetables... except for this stir-fry. She can make an entire meal out of the garlic broccoli alone!

Curry Chicken Satay Ingredients:

• 2 garlic cloves, finely chopped
• 2 T fresh ginger, grated
• 2-3 T curry powder
• 2-3 T lime juice, freshly squeezed
• 1/2 cup coconut milk
• 1 1/2 pounds chicken breasts or thighs, cut into strips

Garlic Broccoli Ingredients:

• 2 T coconut oil (or oil of choice)
• 6-10 garlic cloves, chopped (yes, this recipe is for garlic lovers only!)
• 1 bunch cilantro - stems only, chopped
• 2 bunches broccoli, chopped
• 2 T coconut aminos

Curry Chicken Satay Directions:

1. Mix all ingredients in a glass bowl and let sit for at least 30 minutes.
2. While chicken marinades, soak wooden skewers in water to prevent burning.
3. Put chicken on skewers and grill until done. I use leftover marinade to baste the chicken during the first few minutes of cooking.

 Garlic Broccoli Directions:

1. Heat oil in a wok or pan over medium-high heat.
2. Add garlic and cilantro stems and fry until golden brown.
3. Add broccoli and stir well to distribute the oil, garlic, and cilantro throughout. Fry 3 to 5 minutes or until broccoli begins to soften.
4. Add coconut aminos. This should slightly steam the broccoli.
5. Remove from heat when broccoli reaches a desired tenderness.

Sweet and Sour Salmon Masala

Indian cuisine is an absolute favorite in our home. Although I've found the perfect substitute for rice in roasted cauliflower, my spouse and girls resist that alternative and opt for sans something to soak up the sauce. This is a family favorite that was already paleo-friendly and didn't require any adaptation. The sweetness comes from pineapple and the sour comes primarily from tamarind. The rich, spicy and fruity flavors found in this dish are common in South Indian cuisine.

Ingredients:

• 2 T coconut oil
• 1 tsp cumin seeds
• 3 cardamom pods
• 1 large onion, chopped
• 5 garlic cloves, chopped
• 2 tsp ground cumin
• 2 tsp ground ginger (or 1-2 T fresh ginger, grated)
• 2 tsp turmeric (or curry powder if you aren't a fan of turmeric)
• 1/4 tsp cayenne pepper
• 3 tomatoes, chopped (or 1 can tomatoes with chiles)
• 1/2-2 chile peppers, chopped (depending on desired hotness)
• 2 T tamarind paste + 1/2 cup water (or juice from 2 lemons)
• 1 1/2 cups fresh pineapple, chopped (or canned if you live in AK and don't want to pay $12 for a pineapple in January)
• 2 cups water
• 1 1/2 to 2 pounds fresh salmon (or halibut), cut into large chunks
• 1/2 pound shrimp, peeled and deveined (optional)
• 1/4 cup lime juice, freshly squeezed (optional)
• 1/2 bunch cilantro, chopped

Directions:

1. Mix coconut oil with cumin seeds and cardamom. Cook over medium-high heat 1-2 minutes.
2. Add onion and garlic and fry until lightly browned, 3-5 minutes.
3. Add the ground spices and tomatoes and simmer for 5 minutes.
4. Add tamarind plus water or the lemon juice and 1 cup of water. Bring to a boil and simmer until the sauce has reduced in half.
5. Add the pineapple and remaining cup of water and simmer until the sauce has reduced in half again. The sauce should be thick and rich, like a chutney, at this point.
6. Reduce the heat and add fish and shrimp (if using). Cook until fish is cooked through.
7. Stir in the cilantro and lime juice (if using). I have found that it's sometimes sour enough without the  lime juice.
8. Serve immediately over cut raw vegetables or cauliflower rice.

Opportunities for substitution abound in this recipe. I often make this dish with a smooth and creamy texture by pureeing the onions and tomatoes together before step 3 and pureeing the pineapple and the cup of water before step 5. This creates a sauce that is more like gravy than chutney (and also ensures I won't hear complaining about cooked onions!).