Tag Archives: spicy

The Humble Egg Curry

I grew up eating this dish but I have changed the recipe ever so slightly. When I get lazy this is what I cook.  Luckily it is my husbands favourite dishes so it is well received.
  • 6 Eggs hard-boiled, shell removed.
  • 1 small red onion finely sliced
  • 2 medium-sized tomatoes chopped roughly
  • Handful of fresh coriander chopped
  • 1 clove garlic crushed and chopped finely
  • salt to taste
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric
  • 1/2 tsp curry powder
  • 1/2 tsp chilli powder (optional)
  • 1/2 large red chilli (de seed it if you wish)
  • 2 tsp vegetable oil
  • 1/4 cup water.
Heat 1 tsp of oil in a wok or frying pan. Add eggs and blister their skins by frying for a minute or so. Remove and set aside
Add remaining oil to pan. Add mustard seeds, as they start to pop, add fresh chilli, coriander stalks, and onion: fry till onions begin to soften, add garlic,salt and spices. Fry for a minute, add the water and tomatoes.  Lower the heat, add eggs and simmer for 4 mins or until the sauce is reduced.  Add spinach leaves, once the leaves start to wilt give the curry a gently mix and remove from heat.
Garnish with coriander leaves and serve with Roti, parathas or hot rice.

Asian Style Fish with Spicy Noodles


This is a really quick and easy dish.  A firm favourite in my household.  This will serve 4 people.  You can also add bok choy, snow peas to this recipe.DSCN6157

Asian Style Fish


  • 4 fillets of fish cut in half
  • 1 tsp ginger
  • 2 tbsp light soy sauce
  • 1 tbsp Mirin (Japanese rice wine)
  • 1 1/2 tsp of XO sauce
  • 1/2 tsp sesame oil
  • 11/2 tbsp grapeseed oil


Mix ginger, soy, mirin, sesame oil and XO sauce in a bowl and pour over fish.  Let sit for 10 mins.  Put a frying pan on medium heat with a grapeseed oil. Once the pan is hot pan fry the fish pieces. I only turn the fish once.   Cooking time on each side is 2 -3 mins depending on thickness of fish.

Spicy Noodles


  • 1 450 g Packet Fresh Singapore Noodles
  • 1 Bunch Broccoli  (I use the stem as well)
  • I small Carrot
  • 2 tbsp Red Curry Paste
  • 1 small Red Onion
  • 1 tsp light soy
  • 1 tsp dark soy
  • 2 Small Red Chillies
  • 1 tbsp Grapeseed Oil
  • 1/2 bunch of fresh coriander


Cut the broccoli into florets. Peel the broccoli stem and carrot and Julienne. Slice the red onion and chillies and coriander stalks.

Cook noodle as per instructions.

Heat oil in a work on high heat.  Add red curry paste and cook for 1 minute.  Add onions, carrots, broccoli stems, and coriander stalks,  cook for a 1 minute, add broccoli cook for a further minute.  In a separate bowl add soy sauce to the noodles and mix gently. Add noodles to the wok and give it a good toss.  Garnish with chopped fresh coriander leaves.