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Cook the Book: Halved Eggs with Garlic, Curry Leaves, and Tamarind

If you can think of an ingredient, chances are that there is a recipe that utilizes it in Raghavan Iyer's 660 Curries. I would have never thought to incorporate hard-cooked eggs into a curry recipe, but it makes perfect sense. Indian cuisine doesn't lean too heavily on meats; protein is taken from other sources, such as legumes, dairy, and in this case, eggs.

I grew up thinking that a meal wasn't complete without some sort of meat as the centerpiece. Lately I've been trying to get away from this mentality, not going all out vegetarian, but taking a more Meat Lite approach to home cooking. The results have been healthier, less expensive, quicker to make, and very satisfying. Try this recipe for Halved Eggs with Garlic, Curry Leaves, and Tamarind, along with some rice and another vegetable-based curry, and I promise that you will not be missing the meat.

Win '660 Curries'

As always with our Cook the Book feature, we have five (5) copies of 660 Curries to give away this week.

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