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Curried Egg & Aloo (Potato) is one of those simple and delicious Trinbagonian classics. This dish originated in Northern India and was brought to islands by the East Indian indentured laborers who settled in Trinidad and Tobago in the 1800’s. It is also called Potato Egg Curry or Aloo Egg Curry. If you were wondering, aloo is the Hindi word for potato. This particular meal was popular among low-income families. Most families reared chickens and these were the “home fowl” or pasture-raised chickens. Instead of corn, the chickens ate their natural diet of earthworms, insects, green plants, fruits and vegetables- which resulted in eggs that were high in omega-3 fat, vitamin D, vitamin E and beta carotene. The aloo (potatoes) were added to the dish to stretch it to feed the entire family. As you know, families were large back then- homes comprised of 8-10 children, parents and grandparents. Most of these traditions are still followed today. We still use aloo to stretch curried chicken, shrimp and other meats and vegetables. Traditional meals such as this one, connect the past to the present, and it’s cool that food has such a profound impact on keeping culture alive.
Ingredients
• 1 dozen eggs
• 8 medium-sized aloo (potatoes)
• Hot peppers or chilies
• 1 tablespoon Methi/fenugreek leaves (or 1 teaspoon of seeds)
• 8-10 cloves of garlic
• 1 onion
• 2 teaspoons of curry powder + 1 teaspoon of roasted ground geera + 1 teaspoon of black amchar masala + ½ teaspoon of turmeric + 1 tablespoon of water
• ½ cup of green seasoning
• A handful of chopped cilantro + chive (scallion) - use bandhania/cilantro/recao if you have fresh leaves
• Salt + black pepper
• Oil for frying the eggs & for cooking the dish
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