Matsaman (also spelt as Massaman) is a spiced curry from Thailand. With popular Thai ingredients like coconut and peanuts being used for the spice paste, this curry is best had with red meats. This recipe however, uses boiled eggs and vegetables.
This is one of those simple Egg Mayonnaise salad preparations with an Indian twist. A dash of spices and flavourings with some ‘sev’ dribbled over; and served over an Indian crisp bread (paapdi) makes this snack interesting.
In the early 2000s when I used to stay in the Mumbai suburb of Malad; I used to visit a store which would sell snacks made by East Indian women. One of these was the Egg Potato Chop where a tablespoon of mint-coconut chutney was spooned over half a hard boiled egg and was covered with mashed potato, rolled in egg wash; crumbed and fried. The green chutney is a pleasant and refreshing surprise as one takes a nice bite into this potato chop.
Smorrebrod is a Danish open sandwich which has a base of tomato paste. This makes it versatile for any topping. For this recipe, I have use boiled eggs and have jazzed it up a bit with aurugula and capers.
This is a popular dish in Thailand and has a story behind it. I love stories. While this dish tastes yum with flavours of salty, sweet, spicy and umami; you can have it as a snack or as part of a meal.