On 8/10/2019 at 1:14 AM, TdeV said:
Your photos are always spectacular, Shai. That custard looks phenomenal! How is the custard served: some is lumped on the side of the plate, or, one dips into the communal dish?
Recipe, please?
Thanks so much ☺️
It was a family meal, so dipping in was expected. I think that it might be a tad too runny to pour on a plate. A thali bowl will be better for personal servings.
Recipe is as follows:
- apx. 90 g' dried small chickpeas, soaked over night
For custard:
- 130 g coconut cream (it must be a good quality one, for the aroma to come through)
- 3 eggs
- Chili to taste
- 1 teaspoon fine lime zest
- 1/2-1 tsp dark brown sugar
- tamarind paste to taste, apx 1 tsp (tamarind often varies in potency)
- salt to taste 1/2-1 teaspoon
Tadka:
- 1/2 tspn mustard seeds
- 1 tspn corainder seeds
- 1 tspn minced curry leaves
- 1 tspn coconut fat or butter
A small handful of toasted coconut flakes/chips
- Cook chickpeas in salted water until very tender. Drain.
-
Cook the eggs and coconut cream to a custard - over a gentle flame, or more "safely" over a bain marie.
- Either way, mix well until it's fully thickened, making sure to scrap the bottom.
- Add the chickpeas and other custard ingredients, adjusting to taste.
- Fry in tadka spices in a small pan, until the mustard starts to pop.
- Pour the custard to a serving bowls(s), and top taskda and coconut flakes.
- Serve with flat bread of your choice.
