Cape Malay eggs 2 ways

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My granny was Muslim, so I was exposed to her Cape Malay cooking skills, of course as she got older, she slowly stopped cooking until she gave up making rich spicy dishes all together.

However my mum still remembers her childhood, when the family would go down to the Cape Malay camp and my gran would take pots with to the camp.

My mum says she remembers my gran used to make eggs two ways, one she would boiled egg curry and the other a spicy curried scrambled egg. I read all my grans recipes over and over again and I never came across an egg recipe, so when I attempted to make these dishes, it was by memory alone.

When I was trying to recall the smells that used to float around my gran’s kitchen, I would remember curry powder not masala but curry powder, and sweet smells. My mum did help out a bit with the fact that my gran’s eggs were yellow and not red so that helped a little bit.

My gran always served these egg dishes with vetkoek.

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Scrambled eggs curry.

Ingredients:

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  • 3 x eggs.
  • 1 x onion, finely chopped.
  • 2 x tomatoes, blanched and chopped.
  • Season with salt and pepper.
  • 2 x tbsp. cartwright curry powder.
  • A handful of chopped coriander.

Method:

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  • In a pan, heat some oil.
  • Add the onions and saute till transparent.
  • Add the chopped tomatoes and simmer until soft.
  • Add the spices and chopped coriander. Stir to mix.
  • Whisk your eggs with a little milk and pour into the pan.
  • Using a fork mix and mix to avoid the mixture turning into an omelette.
  • When the egg is cooked but not dry, it must still be a little moist remove from the oven and fill your vetkoek.

Ingredients for the boiled egg curry:

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  • 3 x boiled eggs, chopped.
  • 2 x tbsp. cartwrights curry powder.
  • Season with salt and pepper.
  • 1 x onion finely chopped.

Method:

  • Heat some oil in a pot.
  • Add the onions and saute till transparent.
  • Add the spices and seasoning and stir to coat everything.
  • Add a little water to create a nice thick gravy.
  • Add your chopped up boiled eggs and mix to combine everything.
  • Allow to simmer on a low heat for 5 minutes to allow the spices to infuse into the egg.
  • Remove from the heat and fill your vetkoek.

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