I’ve been making scrambled eggs for years, but it’s only been a short while that I’ve learned how to make them properly. You see, I would cook the eggs like an omlette and when it was done, I’d break it up into pieces – in my mind, effectively scrambling the eggs. It was only after reading Julia Child’s My Life in France, in which she describes how she learns to scramble eggs at the Cordon Bleu that I started to wonder. I tried it, stirring the beaten eggs in the pan as they cooked, so that the cooked egg would mix with the uncooked egg until they were creamy, fluffy, scrambled eggs.
I’ve eventually learned how to make scrambled eggs quickly – and it only takes two minutes of cooking time. Seriously, I timed it. Whoever’s said that scrambled eggs aren’t fast, that they take forever…this might make you reconsider when you’re in a fix for a quick meal.
One of my Dad’s friends from work, Ramon, very generously brought in some beans from his Mother’s garden – so many, in fact, that it appeared to be a bumper crop! To honour Ramon and Ramon’s Mother for sharing these lovely green beans, I decided to make something extremely simple to really appreciate the flavour of the beans.
For this recipe, it was prepared with love by our whole family, together, and as soon as it was finished, we ate ALL of it that night, with the exception of what we’d packed away for my Dad’s lunch at work the next day. We all worked together to wash the beans and nip the ends off, and then slice them on an angle finely, sliced ham into small pieces, and minced three cloves of garlic.
This salmon curry is so simple it’ll blow your mind. The recipe is from a cookbook, South Sea Island Recipes, and was organized by the Fijian Girl Guides Association and the recipes were sent, to quote, “by the members and friends of the Girl Guides Association, Fiji. It does not aim at being a representative book of cookery, but an aid to the housewives in the South Sea Islands.” This cookbook is what I guess could be considered something of a family heirloom, coming from my Dad’s side of the family. Since it’s a cookbook of recipes compiled from several people, the measurements aren’t uniform: some recipes are volume, using cups and spoons, others give ingredients in weight, and others still use a combination of volume and weight. The recipes are told simply and there aren’t any pictures.
I learned how to make this curry in the early days of when I was learning how to cook. It was also, I remember, the first recipe that I chopped the onion for. (I had previously let my Mum do that, because I didn’t want to get the gas from the onion in my eyes – but, as it turns out, weirdly enough, I’m nearly immune to it. Everyone who knows me and knows this fact calls me lucky.) This cookbook was also the first that freaked me out about ingredients – there’s a recipe in there somewhere that calls for lady fingers and in my childish mind I mistakenly assumed them for human fingers. It took several explanations from different members of my family to realize that the lady fingers in question were the biscuit-y/cake-y kind.
Anyway, on to the recipe. I’m doing this recipe step-by-step with photos and if you want the shorter version, without the pictures, you’ll find it at the end of this post. First, our ingredients: