Indian Scrambled Eggs (Ekuri or Akoori) Recipe

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Indian Scrambled Eggs (Ekuri or Akoori)

From Dorothy McNett's recipes at A main dish served with breads and greens, or a nice breakfast or brunch along with fresh fruit slices, etc. If you have some cooked steak, lamb, pork, sausage, chicken or other meats simply cut it into small pieces or dice it.

6 eggs
1/4 cup milk
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 - 4 tablespoons chopped fresh coriander
1/4 teaspoon tumeric
3 - 4 tablespoons ghee, or olive oil or butter
2 teaspoons finely chopped fresh ginger root
1/4 cup finely chopped onion or shallot
1/2 teaspoon ground cumin
about 1 cup or so of already cooked meat or poultry,diced
snipped fresh parsley for garnish
4 - 5 chopped baby tomatoes for garnish

Gently mix the eggs, milk, salt, pepper, coriander and tumeric in a bowl, being careful not to make the eggs frothy. In a heavy bottomed 10 inch saute pan, heat the ghee or oil, add the ginger and onions. Cook and stir several minutes to soften but not to brown them. Stir in the egg mixture and reduce the heat to low. Stirring constantly cook the eggs until they form soft creamy curds. Spread over a serving platter, sprinkle with the ground cumin. In same pan heat the diced cooked meat and place on the platter along with the scrambled eggs and garnish with snipped parsley and chopped tomatoes.

Recipe created 2016-01-11.

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