A aromatic, tangy and barely creamy curry. I take advantage of 6 eggs for 4 individuals, so everybody will get three halves every, however you’ll be able to add extra should you like.
It solely takes half-hour, from begin to end (together with boiling the eggs).
These creamy egg yolks go completely with the tangy curry. This dish is totally EXPLODING with flavour, with the six seasonings going into that wealthy, fragrant sauce. It’s tremendous fast and straightforward to make and presents the right stability of warmth, tanginess, and a wealthy depth of flavour.
Nevertheless you select to get pleasure from this curry, with rice, flatbreads, or chapati, this dish is extremely hearty and satisfying.
make it:
***Full recipe with detailed steps within the recipe card on the finish of this submit***
- First, boil the eggs for six – 8 minutes till you get your required yolk firmness, then take away from the pan and place in a bowl of icy water to chill.
- In the meantime, cook dinner the onions with all of the seasonings and tomato puree till the onion has softened.
- Then, add within the remaining elements, stir collectively and convey to a simmer, stirring sometimes till lowered barely.
- In the meantime, take away the eggs from the water, peel them and slice them into halves. Add the eggs to the curry and permit them to warmth via.
- Serve on a mattress of rice, topped with freshly chopped coriander (cilantro), dried chilli flakes and nigella seeds.
Professional Tip
Roll the hard-boiled eggs on the work floor to crack the shell throughout, this may assist with peeling the egg.
We often go together with rooster curry or beef curry at residence, however this egg curry is an effective way to alter issues up should you fancy one thing a bit of bit totally different!
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🍽️ What to serve it with
That is such a crave-able and warming dinner!
🍲 Extra implausible curries that aren’t rooster or beef!
? Steadily Requested Questions
There are a few methods you may make or partially prep this egg curry forward of time. The primary is by boiling and peeling the eggs forward of time and storing them within the fridge in an hermetic container for as much as a day.
The second is by making the entire curry all through, and storing in an air tight container within the fridge. If you end up able to eat, reheat on the range, stirring typically, till piping sizzling all through.
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Place the eggs in a pan of chilly water. Deliver to the boil, then simmer for six–8 minutes (6 for a mushy yolk, 8 for a agency yolk). As soon as cooked, take away from the pan and place in a bowl of chilly water with ice to chill.
6 medium eggs
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Whereas the eggs are cooking, begin on the curry sauce. Warmth the oil (or ghee) in a big frying pan (skillet) over a medium warmth.
2 tablespoons oil or ghee
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Add the onion, chillies, garlic, ginger, garam masala, cumin, turmeric, floor coriander, cinnamon, salt and tomato purée. Fry for 3 minutes, stirring typically, till the onion begins to melt.
1 giant onion, 1 purple chilli, 1 inexperienced chilli, 2 garlic cloves, 2 teaspoons minced ginger, 1 teaspoon garam masala, 1 teaspoon floor cumin, 1 teaspoon floor turmeric, 2 teaspoons floor coriander, 1/2 teaspoon floor cinnamon, 11/2 teaspoons salt, 1 tablespoon tomato purée
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Add the purple and inexperienced peppers, canned tomatoes and coconut cream. Stir collectively, deliver to the boil, then simmer for five–6 minutes, stirring sometimes, till lowered barely.
1 inexperienced bell pepper, 1 purple bell pepper, 1 x 400g (14 oz) can finely chopped tomatoes, 200 ml (3/4 cup + 1 tablespoon) coconut cream
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In the meantime, take away the eggs from the bowl of water. Peel off the shells and slice the eggs in half. Add the eggs to the curry and permit them to warmth via for an additional 3–4 minutes.
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Flip off the warmth and divide between bowls with rice. High with contemporary coriander, chilli flakes and nigella seeds, then serve.
boiled rice, chopped contemporary coriander, nigella seeds, chilli (purple pepper) flakes
The dietary data is per serving (this recipe serves 4) not together with serving solutions.
Energy: 373kcal | Carbohydrates: 14g | Protein: 12g | Fats: 32g | Saturated Fats: 22g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Trans Fats: 0.03g | Ldl cholesterol: 265mg | Sodium: 3370mg | Potassium: 520mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1577IU | Vitamin C: 85mg | Calcium: 70mg | Iron: 3mg
Diet data is robotically calculated, so ought to solely be used as an approximation.
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