Calling Currimbhoy

Who is Currimbhoy?, a man who lent his name to the salad of boiled eggs, garden fresh lettuce and coriander, tossed in a lime and garlic mayo dressing. If the gentleman can be identified, please let me know. There appear to be as many Currimbhoys as there are currimbhoy salad stories. One story traces the salad’s origin all the way back to the Second World War. Ali Currimbhoy, a prominent businessman of the time and an avowed foodie, and Yvonne, his French wife, are said to have put together the salad in Paris during the war years. They are believed to have recreated the dish in India, which is why it was so named.
Another story claims that Currimbhoy was a member of the Turf Club, in Mumbai.My preferred version, and recipe that I serve up at Casa Rosada here in the Algarve, is from Bombay. This was one of the most famous salads served at The Taj Mahal Hotel in Bombay.
It is simple and easy to prepare. The end result for all those liking a little Zing in their salad is absolutely fabulous.I was extremely excited when I found this Little Gem( excuse the pun!!!) and immediately saw its affinity with the Caesar salad. Indian Caesar salad in the Algarve now there´s a thought.Have lettuce and eggs will travel.It makes an excellent accompaniment to crumb-fried food or seafood fried in cornmeal, so all you fans of Portuguese panados, here is your ultimate bit on the side.My innovation here is the cumin croutons, which is an idea I borrowed from Allegra McEvedy´s recipe for chicken liver salad.
I think they lift this salad beautifully.

Currimbhoy salad
250g Little gem / Cos lettuce
2-3 cloves garlic finely minced
2 medium green chilli, very finely minced
2 heaped tablespoons fresh coriander
4 boiled eggs
200g mayonnaise
1/2 lime ( juice only)
salt to taste after blending the mayonnaise

1 heaped teaspoon ground cumin
1 heaped teaspoon whole cumin
4 tablespoons extra virgin olive oil
100g white bread cut into 3cm cubes

Pre-heat the oven to 200C/390F/ gas mark 5. Toss the bread cubes around in a bowl with the cumin, a bit of salt and half the olive oil.Spread over a baking tray  and bake in the oven, turning occasionally for 20 minutes until golden brown.
Break the lettuce leaves into 2.5cm pieces or smaller, wash and drain well. Take the garlic, green chilli and coriander and put in a bowl large enough to take in all the combined ingredients.Peel the boiled eggs and dice them up coarsely. The size of the dice should be approximately 1/2cm. Set aside. Now add the mayonnaise to the bowl with the garlic, chilli and coriander, and blend well.Season with the salt and lime juice and taste again.
Add the diced eggs and lettuce leaves and mix well. Do not over mix as the lettuce will go limp very rapidly. Only start the process when you are ready to serve.Add half the croutons while mixing, and reserve the remaining for the final service.Serve in a bowl or on a platter and sprinkle with the remaining croutons on the top with some fresh chopped coriander. This salad does not keep well once mixed and therefore all the preparation should be complete prior to blending.

Will the real Slim Currimbhoy please stand up?



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