Egg curry, one of our favourites

2 May

DSCI0644Egg curry may not be the most popular with most people but it is one of my husbands favourites. I’ve tried a couple of recipes over the years but the one we both like the most is the one I am writing about today.  I have to say I was truly surprised at how delicious an egg curry can be but this is so lovely it has become a one of our regular meals. Anytime I have forgotten to take meat or fish out of the freezer or want a quick but tasty meal this is the one I turn to.  It would be very unusual for me not to have all the ingredients available at any time so this really is a convenience food for us but made from fresh ingredients so healthy too.

The recipe is one of Anjum Anard’s from her cookery book ‘Indian Every Day’ (ISBN 978-0-7553-1201-6).  I disregard the portion size she suggests and I have made some minor adjustments to cater for our appetites. Trust me, this is not too much for a medium to normal sized portion for two people.  I serve it with plain boiled rice and poppadoms. Absolutely lovely. You can make the sauce in advance and boil the eggs so that you can quickly complete the dish later in the day from Step 3.

Egg Curry               Serves 2

  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 1 clove garlic crushed or 1/2 tsp garlic paste
  • 1/2 tsp ginger paste
  • 1 green chilli left whole
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 2 good pinches red chilli powder
  • 1/4 tsp salt
  • 2 small tomatoes, chopped
  • 200 ml hot water
  • 3 – 4 eggs, hard-boiled, peeled and halved
  • 1/2 tsp garam masala
  • freshly ground black pepper
  • 1 tsp dried fenugreek leaves, crumbled
  • handful chopped coriander
  1. Heat the oil in a non stick frying pan and gently fry the onion until golden and soft, about 8 – 10 minutes
  2. Add the garlic, ginger, green chilli, coriander powder, turmeric, red chilli powder and salt. Stir to mix.
  3. Add the tomatoes and cook on a medium to high heat for 5 minutes until thickened.
  4. Add the water and bring to the boil.
  5. Carefully lower the egg halves into the sauce and simmer gently for 10 minutes.
  6. Sprinkle the garam masala, black pepper , fenugreek leaves and chopped coriander over the sauce and carefully mix in without breaking up the eggs.
  7. Serve hot with boiled rice.

 

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