Egg Curry
Egg Curry
Serves: to serve 4
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 mins
ingredients
FOR THE SPICY PASTE
2 - onions
2 large - tomatoes
3 - 4 stems - coriander
10 - curry leaves
4 - green chilies
2 teaspoons - coconut powder
½ teaspoon - red chili powder
FOR THE CURRY
4 - eggs
4 tablespoons - vegetable oil
1 inch - fresh ginger
3 cloves - garlic
½ teaspoon - red chili powder
- salt
2 - onions
2 large - tomatoes
3 - 4 stems - coriander
10 - curry leaves
4 - green chilies
2 teaspoons - coconut powder
½ teaspoon - red chili powder
FOR THE CURRY
4 - eggs
4 tablespoons - vegetable oil
1 inch - fresh ginger
3 cloves - garlic
½ teaspoon - red chili powder
- salt
directions
- Egg Curry has two major steps - the preparation of masala (spicy paste) and the blending and cooking of the paste with the eggs. Talking of which, so that you have them ready, hard boil the eggs, let them cool a little, then remove the shells and set aside.
- To prepare the paste, peel and finely chop the onion then finely blend into a paste all the paste ingredients - chopped onion, tomatoes, coriander (just the leaves), curry leaves, green chilies, coconut powder and red chili powder.
- Pour 4 tablespoons of vegetable oil into a sauce pan over a medium heat. Once the oil is heated add the spicy paste (masala) that you have just made and sauté the paste until it looses its pungent smell and the oil is oozing from the edges (about 5 minutes).
- Meanwhile, peel and grind the ginger and garlic into a paste. Cut slits into the hard boiled eggs but be sure not to cut them right through. Add the whole eggs to the spicy paste in the pan and add water until you get the required consistency. The thicker the curry the spicier it is.
- Stir in the red chili powder and the ginger-garlic paste and bring to boil. Add salt to taste, mix well and serve with Indian bread or steamed rice.