When I saw this recipe, I knew that it would taste good, because I have enjoyed the taste of curry leaves in other, Indian, dishes, I especially like the fragrance that comes when they are fried. We had no scallions, so we omitted those from the original recipe, I think it could only have been better than it did taste; we enjoyed it two ways, I ate it on bread, my beautiful Bride enjoyed it on rice.Eggs with Curry Leaves
adapted from a recipe from Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid
4 large eggs
1/2 tsp salt, or to taste
1 tsp butter
1 tsp vegetable oil
5 to 8 fresh or frozen curry leaves, coarsely chopped
1 tsp minced ginger or ginger mashed to a paste
1/4 cup finely sliced shallots
Whisk the eggs in a bowl until very smooth, add the salt and set aside.
Heat a heavy large skillet over medium-high heat. Add the butter or ghee and oil, and when the butter is just melted, add the curry leaves, ginger and chili and stir-fry briefly. Add the shallots and scallions, reduce the heat to medium, and stir-fry until the shallots are softened, about 4 minutes.
Beat the eggs briefly again, then pour into the hot pan. Lower the heat to medium-low and use a wooden spatula to gently fold the cooked edges of the egg in toward the centre of the pan. As the mass of egg starts to set, run the spatula under the central mass of egg and turn it over. Cook a little longer; the eggs should be just set but still soft and tender.