At a time when most girls left high school to get married, she went on to do her B.A. in Home Science with distinction. That was in 1955. She then devoted a year to learn International Cuisine at Nazareth Convent, Mangalore (South India). Most of my recipes are hers. And she in turn got them from her mother who got it from her mother (my great grandmother). Today, at seventy four she still wields her culinary prowess and woe betide the unfortunate soul who does not meet her exacting standards.
Egg Stew has always been a family favourite. Any occasion whether ordinary or special demanded a stew in some form or the other (meat, vegetables or fish). It is not only simple, but so delicious and satisfying that even a novice could attempt it. Everyone who tastes it asks for the recipe and it has graced many a table in many a household.
In honour of a great cook, my mother Gladys Elisha culinary expert extraordinaire!
1) 6 hard boiled eggs, peeled and kept aside.
2) 1/2 tsp. turmeric powder; 1 onion, sliced fine; 1 medium tomato chopped; 2 green chillies slit; 2 cloves garlic, minced fine; ½ inch ginger, minced fine; 2 cloves; 1 inch cinnamon; 2 cardamoms; ½ tsp. pepper powder; 1tbsp. vinegar; 250 ml water; 250ml coconut milk(ready made or make it yourself like they did back then);salt to taste.
3) Seasoning: 1 small onion sliced; 1 sprig curry leaves; 2 tbsp oil. Heat oil in a non stick pan. Add curry leaves and then the onions. Stir fry till onions are dark brown.
4) Garnish: few corriander leaves, cut.
Place all ingredients except coconut milk in a pan and bring to the boil. Lower fire and simmer 5 minutes. Add the coconut milk and bring to simmering point. Add eggs,salt to taste and remove. Add seasoning, stir gently and transfer to serving dish. Garnish with corriander leaves and serve hot with rice or bread.
NB: Can add potatoes or vegetables if desired.