Deviled eggs are such a great appetizer or a great side to a meal.
So what’s the history of deviled eggs? It got me curious to know how the name ‘deviled’ originated, and here’s what I found on google-
The roots of modern-day deviled eggs can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces and then typically served at the beginning of a meal—as a first course known as gustatio—for wealthy patricians.
The first known printed mention of ‘devil’ as a culinary term appeared in Great Britain in 1786, in reference to dishes including hot ingredients or those that were highly seasoned and broiled or fried. By 1800, deviling became a verb to describe the process of making food spicy. But in some parts of the world, the popular egg hors d’oeuvres are referred to as “mimosa eggs,” “stuffed eggs,” “dressed eggs” or “salad eggs”—especially when served at church functions—in order to avoid an association with Satan.
So that’s some history for you 🙂
Coming back to the recipe, I know there are many variations, Here is how I like to make ’em !
Ingredients:
6 hard boiled Eggs, peeled and halved
2 tablespoons mayonnaise , add more if desired
2 tablespoons cream cheese
1/2 teaspoon dijon mustard
1/2 tablespoon dill or any other herb of choice, as required
1 teaspoon sugar
1/2 teaspoon lime juice
salt and pepper
paprika to garnish
Preparation:
1.Slice eggs lengthwise in half. Scoop out the yolks and mash with the back of a fork into small pieces.
2 Stir in mayonnaise, cream cheese, dijon mustard, dill, sugar, lime juice ,salt and pepper. Mix well , taste and adjust the ingredients if required.
3.Scoop or pipe this egg yolk mixture using a star nozzle into the halved egg whites. Sprinkle some paprika. Cover and refrigerate until serving.
Notes:
Source- www.history.com , do visit this site to read some more interesting things on the origin of deviled eggs.
Thanks for visiting 🙂
Freda
This Goan prawn curry with lady’s finger aka okra is a simple coconut-based curry made with a few ingredients! Pair it with steamed rice and a simple stir-fry veggie side dish for an amazing, soul-satisfying Goan fare!
Bendem is okra/lady’s finger, sungtam is prawns /shrimps and kodi is curry in the Konkani language. This is a simple, delicious and mildly spiced curry, consisting of fresh coconut and aromatic spices, well balanced with the sourness from the tamarind. The addition of okra not only adds a textural element to this dish but also adds an amazing subtle flavor that cannot be missed! And the shrimps, so juicy and succulent, after absorbing all those beautiful aromatics! Simply yummmm!
If you love okra, then do try out this simple and quick recipe! It’s best paired with Goan red boiled rice, which is supposed to be healthier than the normal white rice, as the red rice is not processed, keeping all the nutrients intact. However, regular rice and bread are great accompaniments too!
I love having this curry along with some hot, steamed rice, a piece of semolina coated, fried pomfret/ king fish/ mackeral and a simple stir-fry veggie. This curry taste even better the next day as the flavors deepen. People often have it for breakfast with some ‘ pao’ (bread) !
The recipe below is the way my mum in law makes it with minimal spices, yet absolutely no compromise in the flavors! My mum makes a slightly different version which I will be sharing in the coming months too 🙂
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN PRAWN CURRY WITH LADY’S FINGER
- HOW TO MAKE GOAN PRAWN CURRY WITH OKRA?
- Goan Prawn Curry With Lady’s Finger
STEP BY STEP INSTRUCTIONS TO MAKE GOAN PRAWN CURRY WITH LADY’S FINGER
INGREDIENTS
1/2 cup freshly grated coconut
2-3 Kashmiri chillies/1 teaspoon Kashmiri chilly powder
1 tablespoon coriander seeds
1 big garlic clove/ 2-3 medium garlic cloves
A small ball of tamarind
1/4 teaspoon turmeric powder
8-10 large shrimps, cleaned and deveined, you can add more
100 gms/ 4 oz okra
1/4 cup of coconut milk
1 tablespoon coconut oil/ vegetable oil
1/2 cup finely chopped onions
salt to taste
pinch of sugar
DIRECTIONS
1.Apply salt to cleaned and deveined shrimp , and set aside for 15 minutes.
2.Wash the okra well, wipe it dry with a clean napkin, trim the edges cut into 1 to 1 & 1/2 inch pieces and set aside.
- In your food processor/ mixer, add the grated coconut, red chillies, coriander seeds, garlic cloves, tamarind, and turmeric and make a smooth paste using a sufficient amount of water.
4.Heat oil in a thick bottomed pan, add onions and saute on medium heat until translucent.
5.Add the ground masala paste and saute until the masala starts bubbling and oozing out oil.
6.Rinse the grinder jar with water (about 1/2 cup). Add this to the above mixture, add another cup of water or adjust as per desired consistency of the curry. Let everything come to a boil.
7.Add the cut okra pieces and cook for another 10 minutes on medium low heat or until okra is tender.
8.Add the marinated shrimps and cook until they are done, about 5 minutes. Check for seasoning, since we already added salt to the prawns, if required add more salt, a pinch of sugar to balance out everything.
9.Add coconut milk and let the gravy come to a boil. Done. Serve with steamed rice.
NOTES:
1.Post updated with new images.
2.You can skip the coconut milk, and increase more of the freshly grated coconut.
3.When I first published this post, I had mentioned sautéing the shrimps after sautéing the onions. However, I’ve changed that step and added the shrimps towards the end just after the okra is almost done. I prefer the shrimps to be just about done, hence added it last. If you prefer to fry it along with the onions, you may do so.
HOW TO MAKE GOAN PRAWN CURRY WITH OKRA?
Goan Prawn Curry With Lady’s Finger
Ingredients1x2x3x
- 1/2 cup freshly grated coconut
- 2-3 Kashmiri chillies or 1 tsp Kashmiri chilli powder
- 1 tbsp coriander seeds
- 1 big garlic clove/2-3 medium garlic cloves
- A small ball of tamarind
- 1/4 tsp turmeric powder
- 8-10 large shrimps, cleaned and deveined, you can add more
- 100 grams /4 oz lady’s finger (okra)
- 1/4 cup of coconut milk
- 1 tbsp coconut oil/vegetable oil
- 1/2 cup finely chopped onions
- salt to taste
- pinch of sugar
Instructions
- Apply salt to cleaned and deveined shrimp , and set aside for 15 minutes.
- Wash the okra well, wipe it dry with a clean napkin, trim the edges cut into 1 to 1 & 1/2 inch pieces and set aside.
- In your food processor/ mixer, add the grated coconut, red chillies, coriander seeds, garlic cloves, tamarind, and turmeric and make a smooth paste using a sufficient amount of water.
- Heat oil in a thick bottomed pan, add onions and saute on medium heat until translucent.
- Add the ground masala paste and saute until the masala starts bubbling and oozing out oil.
- Rinse the grinder jar with water (about 1/2 cup), add this to the above mixture. Add another cup of water or adjust as per the desired consistency of the curry. Let everything come to a boil.
- Add the cut okra pieces and cook for another 10 minutes on medium low heat or until okra is tender.
- Add the marinated shrimps and cook until they are done, about 5 minutes. Check for seasoning, since we already added salt to the prawns, if required add more salt, a pinch of sugar to balance out everything.
- Add coconut milk and let the gravy come to a boil. Done. Serve with steamed rice.
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Regards,
Freda
