Egg Curry Recipe

Egg Curry

From fergie 17 years ago

Excellent recipe now eggs are back in vogue ! give this a try and be preprared to be surprised at just how good it is !

Pierce the peeled eggs gently in a few places, using a sharp fork. and keep aside.
Grind the onion, garlic and ginger finely into a smooth paste in a food processor or blender.
Heat the oil and add the cumin seeds, asafoetida and Garam Masala.
When the cumin seeds start to pop, add the onion, ginger and garlic mix and fry until golden brown and oil begins to separate.
Towards the end, frequent stirring is required to stop it from sticking.
Add the coriander, turmeric and chilli powder plus salt to taste, stir for 10-20 seconds.
Add the tomatoes and cook, stirring all the time, until most of the liquid is evaporated and the oil separates.
Add 1 cup of water and simmer the gravy for 10 minutes. The gravy should be thick like custard, so that it sticks around the eggs. Turn the heat off.
Add 3/4 of the coriander leaves and garam masala powder, if used.
Place eggs in a serving bowl and pour over the curry sauce, covering all eggs. You can use halved eggs if you like.
Garnish with the remaining chopped coriander leaves and serve with hot Chapatties or Nan and Plain Pulao Rice.

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" It was excellent "
bluewaterandsand ate it and said...
Sounds great!
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" It was excellent "
waterlily ate it and said...
Sounds wonderful and interesting!
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fergie Sevenoaks, GB

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Reviewed by 2 people