Egg Curry is a delicious and flavourful dish from the rich culinary traditions of India. This recipe is a perfect blend of hard-boiled eggs cooked in a rich and spicy tomato-based sauce. Infused with aromatic spices such as cumin, garam masala and coriander, this curry offers a harmonious balance of heat and depth of flavour.
Ingredients:
- 8 large eggs
- 2 tablespoons ghee or neutral oil
- 1 1/4 tsp turmeric, chopped
- 1-2 tsp chilli powder (such as Kashmiri or cayenne), to taste
- 1/2 tbsp cumin seed
- 1 small onion, chopped
- 3 cloves of garlic, minced or grated
- 1 inch piece of ginger, minced or grated
- 1 tbsp garam masala
- 1 teaspoon ground coriander
- 1 1/2 cups tomato puree or grated plum tomatoes
- 2 tablespoons full fat yoghurt (not Greek)
- 3/4 cup water
- Coriander leaves, to garnish
- Naan, to serve
- Steamed white rice, to serve
Method of cooking:
Place the eggs in a saucepan and cover with water.
Bring to the boil, then reduce the heat and simmer for 10 minutes.
Remove the eggs and place in a bowl of ice water to cool.
When cool, peel the eggs and set aside.
Heat 1 tbsp ghee or oil in a large frying pan over a medium heat.
Add 1/4 tsp turmeric and a pinch of salt.
Gently fry the peeled eggs until they develop a light golden crust. This should take about 5-7 minutes. Remove and set aside.
In the same pan, heat the remaining 1 tbsp of ghee or oil.
Add the cumin seeds and cook for a few seconds until fragrant.
Add the finely chopped onion and sauté until golden, about 5-7 minutes.
Add the garlic and ginger and cook for a further 2 minutes until aromatic.
Add the remaining 1 tsp turmeric, chilli powder, garam masala and ground coriander to the pan.
Stir well and cook for 1-2 minutes to toast the spices.
Add the tomato puree or grated tomatoes.
Stir and cook for about 10 minutes until the mixture thickens and the oil separates from the tomatoes.
Reduce the heat to low and stir in the yogurt.
Add the water and mix well to create a smooth sauce.
Simmer the curry for another 5 minutes to let the flavors meld together.
Cut the eggs in half and gently add them to the curry sauce.
Simmer for another 5 minutes, allowing the eggs to absorb the flavors of the curry.
Garnish with fresh cilantro leaves.
Serve hot with naan and steamed white rice.
