My sister Shereen has some really good ideas. Like the time she dressed me up as a pencil for a fancy-dress competition. Or the time she introduced me to goat cheese, changing my life forever. I don't see a lot of her, but when I do, it's always a good time.
She's in town right now, and it's been nice having someone in the house who gets excited about cooking and likes stirring and hovering over a pot. In a family of bakers, she and I are sorely outnumbered.
One morning, we were sitting around our pantry island with mum, drinking tea and discussing recipes like we usually do when she mentioned a sort-of omelette that she makes with green curry paste and tuna. When my sister describes a recipe, she does it with the sort of passion that Oprah has in her eyes when she discusses her puppies, and by the end of the narration, you want to jump up, and start cooking right away.
We tried out the recipe the next morning and it was as good as we imagined it would be. Are you familiar with the fiery goodness that is green curry paste? It's been an absolute revelation for me, and I can see myself using it to spice up many a bland meal.
We were a little unsure about what to call this egg pie thingy. It's not thick enough to be a frittata- although if you use a smaller pan or more eggs, it could be. I'm not sure it's an omelette either- it gets a few minutes under the broiler to make it golden and caramelized in all the right places unlike a regular omelette. We've decided to stick to Eggs and call it a day.
Whatever you want to call it, I recommend you give it a try- it's meaty, spicy and filling. And since it has mushrooms, I guess you're eating your vegetables too? If you're in a hurry or feeling lazy, you could just let the eggs cook on the stove, though I do think those few minutes in the oven give it that extra something.
Lastly, Happy New Year! This year has been really great with a few face-palm moments sprinkled here and there to keep things interesting. It's been the year where I discovered what I want to do with my life (write about food! talk about food! photograph food!), and for that I am grateful. I know I say this every year, but it's true- I have a really really good feeling about this coming year. See you on the other side.
Green Curry Eggs with Tuna
4 large eggs
1/4 cup tinned tuna, drained
1/2 cup mushrooms, sliced*
1 tbsp green curry paste
handful chopped scallion
handful chopped coriander
1 tbsp oil
salt to taste
Beat the eggs lightly. Add salt if desired**.
Heat the pan on a medium flame. Add the oil and when hot, add the mushrooms and saute till soft.
Add the tuna along with the green curry paste, half the scallions and saute till fragrant, about 2 minutes.
Now add the eggs and give it a quick stir to evenly distribute the tuna and mushrooms. Let the eggs cook till it is almost set.
Transfer immediately to the oven and let it brown under the broiler until golden.
Sprinkle with remaining scallions and coriander.
* We used a combination of shiitake and button mushrooms.
** the curry paste is quite salty, so add half the amount of salt that you would otherwise.