EGG SHRIMP CURRY

There are times when my body just stops working. It is too reluctant to get off the bed and cook something but on the other hand, my body needs food as well. These are the times when a person can be real creative. I often end up cooking something completely out of the box, something I have never heard my mom cook or use the combination either. Today was one of those lazy days and my wit took me to egg shrimp curry. In Bengali, we would call it " ডিম চিংড়ি নিরামিষ - (Dim chingri niramish) ".

It took about five minutes or less to decide on what to throw in together. There are frozen vegetables in my freezer almost all the time. I decided to go with squash and cauliflowers and use egg and shrimps as my proteins.

First off, I placed the eggs in a pot filled with water and brought to boil, targeting for hard boiled eggs. I usually like soft boiled eggs but during this time of COVID-19, I decided to go safer. I prepped my vegetables and shrimps. In a pan smeared with oil, I added julienned onions, chopped green chili, and the vegetables letting them to get a slight brown color. Following, I added salt, spices, minced garlic and water and let it cook on high heat. I lowered the heat right after the broth came to a boil and added in the shrimps and eggs. Once all done, it is ready to be served.

Ingredients: (for 2 servings)

2 pcs eggs

3 cups squash

2 cups cauliflower

8 pcs shrimps

1 tsp minced garlic

2 tbsp julienned onions

1 tsp chopped green chili

2 tsp salt (to taste)

0.5 tsp turmeric powder

0.5 tsp red chili powder

1 tsp coriander powder

1 tsp cumin powder

0.5 tsp mixed spices (grounded cinnamon, black pepper, cardamon, cloves )

In a plate, add a generous amount of the curry sided with steamed rice and voila! delicious egg shrimp curry is ready to be served.