A aromatic, tangy and barely creamy curry. I exploit 6 eggs for 4 folks, so everybody will get three halves every, however you possibly can add extra if you happen to 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 simple to make and gives the right stability of warmth, tanginess, and a wealthy depth of flavour.
Nonetheless you select to get pleasure from this curry, with rice, flatbreads, or chapati, this dish is extremely hearty and satisfying.
Learn how to make it:
***Full recipe with detailed steps within the recipe card on the finish of this put up***
- 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, prepare dinner the onions with all of the seasonings and tomato puree till the onion has softened.
- Then, add within the remaining substances, stir collectively and convey to a simmer, stirring often till decreased 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 by way of.
- 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 can assist with peeling the egg.
We normally go along with hen curry or beef curry at house, however this egg curry is an effective way to alter issues up if you happen to fancy one thing a bit of bit completely different!
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🍽️ What to serve it with
That is such a crave-able and warming dinner!
🍲 Extra improbable curries that aren’t hen or beef!
? Steadily Requested Questions
There are a few methods you can also 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 throughout, and storing in an air tight container within the fridge. When you find yourself able to eat, reheat on the range, stirring usually, till piping scorching all through.
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Place the eggs in a pan of chilly water. Carry to the boil, then simmer for six–8 minutes (6 for a tender 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 usually, till the onion begins to melt.
1 giant onion, 1 pink 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 pink and inexperienced peppers, canned tomatoes and coconut cream. Stir collectively, deliver to the boil, then simmer for five–6 minutes, stirring often, till decreased barely.
1 inexperienced bell pepper, 1 pink 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 by way of for an extra 3–4 minutes.
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Flip off the warmth and divide between bowls with rice. Prime with contemporary coriander, chilli flakes and nigella seeds, then serve.
boiled rice, chopped contemporary coriander, nigella seeds, chilli (pink 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 mechanically calculated, so ought to solely be used as an approximation.
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