Name: Egg curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 small onion, thinly sliced; 2 tomatoes, pureed; 1 tsp ginger and garlic paste, or you can crush ginger and garlic separately; 3 cinnamon sticks; ½ tsp fennel seeds; 1 star anise; 2 bay leaves; 4 cloves; ½ tsp garam masala; 1/2 tsp turmeric; ½ tsp Kashmiri chilli powder; 2 tsp curry powder, depends on heat preference; 6 eggs, boiled and peeled; 2 tbsp oil, coconut or vegetable oil; Salt to taste; 1 tsp coriander, chopped

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Eggs are a staple in most households purely because they are so effortless to cook, relatively inexpensive and a great source of protein. That being said, the common recipes for preparing them can get a tad boring if repeated regurlarly.

Sometimes all you need is a little spice to shake things up and I have just the solution… Egg curry, a very popular dish in India, comes together in a matter of minutes and tastes like no egg dish you have had before!

Let’s get cooking…

Heat the oil on low heat then toss boiled eggs in salt and ¼ tsp of turmeric and fry in the oil until slightly crisp. Remove the eggs and set aside.

In the same pan fry onion and whole spices in oil until soft. Add in turmeric, Kashmiri chilli powder and curry powder and fry for a few seconds then add ginger and garlic paste and fry until fragrant. Pour in tomatoes and cook for 5 minutes, the oil should look like it bubbling to the top. Tip the eggs back in with a half cup of water, add salt and ground spices and stir thoroughly.

Simmer on low-medium heat until the gravy thickens, this should take about 10 minutes. Garnish with coriander and serve with steamed rice or roti’s.

Egg curry

Servings

2-4

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 small onion, thinly sliced
2 tomatoes, pureed
1 tsp ginger and garlic paste, or you can crush ginger and garlic separately
3 cinnamon sticks
½ tsp fennel seeds
1 star anise
2 bay leaves
4 cloves
½ tsp garam masala
1/2 tsp turmeric
½ tsp Kashmiri chilli powder
2 tsp curry powder, depends on heat preference
6 eggs, boiled and peeled
2 tbsp oil, coconut or vegetable oil
Salt to taste
1 tsp coriander, chopped

Directions

Heat the oil on low heat then toss boiled eggs in salt and ¼ tsp of turmeric and fry in the oil until slightly crisp. Remove the eggs and set aside.
In the same pan fry onion and whole spices in oil until soft
Add in turmeric, Kashmiri chilli powder and curry powder and fry for a few seconds then add ginger and garlic paste and fry until fragrant
Add in tomatoes and cook for 5 minutes, the oil should look like it bubbling to the top
Add the eggs back in with a half cup of water, add salt and ground spices and stir thoroughly
Simmer on low-medium heat the gravy thickens, about 10 minutes.
Garnish with coriander and serve with steamed rice or roti’s

Egg curry

Ingredients

Directions

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