Friday, 31 January 2014


Scrambled egg Indian style.

It doesn't differ much from the normal scrambled eggs, but it is tasty all the same. I love the name of it "Ekuri". In Norwegian, "ekorn" means squirrel, so when I read the name, I sort of went "awww...". It turns out though, that the name itself is simple scrambled egg with the added onion and spices - so now we know!

(Serves 1, about 240 calories)

10g light butter
1/4 onion, finely chopped
1/3 small chilli, deseeded and finely chopped
2 eggs, lightly beaten + 2 tsp water
1 tbsp fresh coriander leaves, roughly chopped
A good pinch of salt

- Melt the butter on medium high heat, add the onion, chilli and spices and fry until the onion turns golden (I used two Spring onions that were begging for mercy), for about 5-10 minutes.

- Now, tip in the eggs, water, coriander and salt and stir continously, until the egg is scrambled and fluffed up.

Serve with naan bread or toast, and enjoy!

I like mine a little under-scrambled, mmmm!

Original source:
All Colour Indian Cookbook, No. 16

- Jules

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