Egg Curry
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Eggs are at the very top of my food pyramid as they are very nutritious and are considered a whole food. Also they are readily accesible and can be stored for a while in the fridge. Usually eggs are used for breakfast and baking but can be used for some real good main course recipes. Egg curry is one of those dishes and when done well it is a treat to have a taste of it with steamed rice. The mix of spices give a very unique taste to the boiled egg yolk and it is marvelous. In this preparation I have fried the eggs after boiling which gives them a nice fried outer layer which tastes very yummy in the curry. If you want you can skip the frying part and follow the rest of the recipe. 

Egg-Curry-final1

Making egg curry is a three step process. First we boil the eggs, fry the eggs and then make the curry. 

Boiling is simple. Hard boil the eggs. To boil the eggs put the eggs in a deep pan and add enough water to cover . Then bring the eggs to a boil and then keep boiling  for 8-10 minutes on medium flame. Running cold water over the boiled eggs makes it contract and they are easier to peel. Now peel the eggs.

Egg-Fry

To fry the eggs put sufficient oil in a pan. When it is ready put the eggs in the oil and fry till golden brown. Take the eggs out and keep them on a tissue paper so that it absorbs the oil. Now that the eggs are ready we can make the curry.  

Make a paste of onion, garlic and ginger in the mixer and keep aside. Chop the tomatoes. 

Put 2 tbsp oil in a pan. When the oil is ready add clove(laung), cumin (zeera), black cardamom(badi elaichi), green cardamom(choti elaichi) and bay leaf(tej patta). When the spices have fried add the onion,ginger and garlic paste. When it starts turning brown add turmeric powder, chilli powder and coriander powder.

Let it cook for two minutes and then add the chopped tomatoes. Let it cook for another 4-5 minutes and then add the eggs to the curry. Add some water and dark rum. Bring it to a boil. Cook for a few more minutes till the curry is of desired consistency.

Egg-Curry

Now that the curry is ready, garnish it with coriander and serve with rice or roti/chapati.

egg-curry-final

Egg Curry
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Eggs 4
  2. Onion 1 medium size
  3. Tomato 1 medium size
  4. Red chilli powder 1/2 teaspoon
  5. Turmeric powder 1/2 teaspoon
  6. Coriander powder 1/2 teaspoon
  7. Cumin seeds 1/4 teaspoon
  8. Green Cardamom 1
  9. Black Cardamom 1
  10. Clove 1
  11. Garlic flakes 3-4
  12. Ginger
  13. Salt - as per taste
  14. Dark Rum 2 tablespoon (Optional)
  15. Vegetable Oil 1 tbsp
Instructions
  1. Hard boil the eggs.
  2. Pour oil in a pan. When it is ready put the eggs in the oil and fry till golden brown. Take the eggs out and keep them on a tissue paper so that it absorbs the oil.
  3. Make a paste of onion, garlic and ginger in the mixer and keep aside. Chop the tomatoes.
  4. Put 2 tbsp oil in a pan. When the oil is ready add clove(laung), cumin (zeera), black cardamom(badi elaichi), green cardamom(choti elaichi) and bay leaf(tej patta).
  5. When the spices have fried add the onion,ginger and garlic paste. When it starts turning brown add turmeric powder, chilli powder and coriander powder. Add salt to taste.
  6. Let it cook for two minutes and then add the chopped tomatoes. Let it cook for another 4-5 minutes and then add the eggs to the curry.
  7. Add some water and dark rum. Bring it to a boil. Cook for a few more minutes till the curry is of desired consistency.
Pepper Garlic Kitchen https://www.peppergarlickitchen.com/

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