Upgraded Milk & Egg Curry: Extra Creamy and Delicious
Revisiting the Milk & Egg Curry: A Deliciously Creamy Twist You’ll Love!
Hello everyone! Today, I’m thrilled to bring back a recipe you all loved – my Milk & Egg Curry, now with an exciting upgrade! This dish is perfect for using up those odds and ends of vegetables in your fridge like potatoes, carrots, onions, and mushrooms. It’s also wonderfully simple to make for a satisfying meal. I’ve enhanced it for an even smoother texture and richer flavor than before. I’m so proud that so many of you found the previous version delicious, and I’m confident you’ll adore this updated recipe too! It’s both easy and incredibly tasty. Please try it out and share your feedback!
Ingredients- 2 blocks solid curry roux (or adjust to your desired thickness)
- 150g thinly sliced pork belly (for added richness and flavor!)
- 1 potato
- Small amount of carrot
- 1/2 onion
- 3 mini king oyster mushrooms
- 400ml milk (for 2 servings, approx. 200ml per serving)
- 1-2 eggs (adjust to your preference)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare all your ingredients. It’s a great opportunity to use up any leftover vegetables you have. I’m using potatoes, carrots, onions, and mushrooms today. Chop all the vegetables into small, approximately 1cm cubes. This ensures they cook quickly and release their flavors beautifully as the curry thickens.
Step 2
Heat a little cooking oil in a wide pan. Add all the chopped vegetables at once and sauté them. Since the vegetables are finely chopped, you don’t need to worry about the order of sautéing; just add them all together for a convenient and quick start. Stir-fry until the vegetables begin to release their natural sweetness.
Step 3
Next, add the 150g of thinly sliced pork belly and stir-fry with the vegetables. The savory richness of the pork belly adds a wonderful depth of flavor to the curry, making it incredibly delicious. I highly recommend not skipping this ingredient! As the pork belly renders its fat, it coats the vegetables, enhancing their taste. Cook until the pork belly is lightly browned and slightly crispy, then sprinkle with a pinch of black pepper to remove any porky aroma.
Step 4
Now, pour in 400ml of milk. This recipe serves two people, so think of it as 200ml of milk per serving. The milk is key to achieving that wonderfully smooth and rich texture. Bring the mixture to a boil over medium-high heat before proceeding to the next step.
Step 5
Once the milk mixture is boiling, add the 2 blocks of solid curry roux. If you’re using powdered curry, you might need to adjust the amount of liquid or roux to achieve your desired consistency. Stir continuously with a spatula to ensure the curry roux dissolves completely without lumps. Let it simmer until it starts to thicken.
Step 6
As the curry begins to thicken and bubble, whisk in 1-2 eggs. Gently stir the eggs into the curry as they cook. The eggs will create a soft, silky layer, adding to the luxurious and hearty texture of the curry. If you prefer an even richer and thicker curry, feel free to add an extra egg. Once the eggs are cooked, turn off the heat and serve your delicious curry!
