I’m a member of a Goan food group and the admin set us a challenge to make this traditional egg curry. It looked really tempting in the photo, and I’m always a sucker for some Goan food. I tried his ‘egg drop’ variation, which gave an added silky texture to the gravy, in addition to the coconut milk. I did make a few changes, mainly in the amount of chillies I used (the dried ones I have are really deadly, so have to tone them down a bit) and I used less tamarind as well.
Another edition of the Avocado Breakfast. This wonderful ingredient can be used with so many others, the combinations are endless.
- Put some chunks of perfectly ripe avocado on crunchy toast. I haven’t buttered the toast as the avocado serves the purpose.
- Mash up the chunks roughly with a fork and spread them about a bit so that they cover the toast.
- Top with a poached egg and then a sprinkle of salt and a few dashes of sriracha. A runny poached egg is perfect as the yolk can run and mingle with the avocado.
- Serve immediately.
Avocados are something that I tasted for the first time when I came to the UK, and I immediately fell in love with the delicate nutty flavour of these wonderful wonderful fruit. And they are so versatile, fitting into recipes for all meals. Here are a couple of my favourite breakfast ideas using avocados. I think the subtle nuttiness of the fruit combines very well with the intense hits of the sriracha sauce, and the soft mellowness of texture perfectly offsets the crunch of the underlying toast.