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Egg curry

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We like to eat this for brunch but it's tasty and light enough to eat at any time. When I was growing up, my mum would serve this with fresh pooris. However deep frying is banned in our flat and so we eat this with fresh bread. To be honest pooris taste better but these days Steve and I need to count every calorie!



Serves 2-3

Ingredients
  • 5 eggs – medium sized, free range
  • 1 tablespoon of light tasting vegetable oil
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of mustard seeds
  • 1 medium sized onion – chopped finely
  • 1 medium sized green chilli – chopped finely
  • 1 garlic clove – crushed
  • ½ teaspoon of salt
  • ½ teaspoon of turmeric powder
  • ½ teaspoon of chilli powder
  • ½ teaspoon of garam masala
  • 1 teaspoon of coriander-cumin powder
  • 6 spring onions – chopped
  • 2 medium tomatoes – chopped coarsely
  • A small handful of chopped coriander

Method
  1. Hard boil and peel the eggs. Next, chop them in halves and then each half into three pieces. It is much easier to peel the eggs once they’ve cooled down a bit.
  2. Meanwhile, heat the vegetable oil in a pan on a low heat. Once the oil is warm, add the cumin seeds and mustard seeds and let them sizzle for a few seconds
  3. Add the chopped onion and cook until transparent. At this point, add the chopped green chilli, the crushed garlic and the salt. Let everything cook for a minute or two.
  4. Then add the turmeric power, chilli powder, garam masala and coriander-cumin powder. Mix and let everything cook for a minute.
  5. Add the eggs, spring onions and tomatoes. Stir and place the lid on the pan. Let the curry cook for just enough time for the tomatoes to release a little juice and all of the flavours to infuse, approximately 10 minutes .
  6. Finally, add the coriander, stir and serve with fresh bread.

5 comments:

Bryan and Joan said...

Well done Reena,another really tasty meal, and so easy to make. We actually had it as a main course on a no meat day. The third of your recipes we have tried and they have all been delicious.
Bryan & Joan xx

Chetan said...

Hi Reena,

Many thanks for this simple receipe, been a gujarati (i.e. gujju taste) and new to cooking, I was looking on the net for a gujrati egg curry receipe when I came across your site.

In addition to this receipe, I added 3 cloves and 2 cinnamon sticks together with cumin seeds and mustard seeds to give it abit of kick to it.

Well, what can I say...my wife came from work and there was food on the table (instead of vice versa) and she gave me her verdict....brilliant!

Thanks to your simplity in cooking and can relate to the tastes of your curry receipes which am acquainted with. I feel its a bonus to know initially how a dish tastes like as it helps at the time of cooking :)

From now on I will try out your other dishes and surprise my mrs. (i.e. only when am working from home)

Many thanks Reena...cheers!

Chetan x

Reena said...

Hi Chetan. Thank you for the lovely comment. I'm really glad that you and your wife enjoyed it (and I'm sure she appreciated the surprise!). I'll try your amendments to the recipe soon. Take care. Reena

Andrew Schaefer said...

Week 3:

Wow. We had the mushroom curry which was great but this was stunning. Refreshing, light but full of flavour.

This really is the nail in the coffin for the local Indian Restaurant as I cook cook it quicker than it takes the round trip.

We just loved this.My wife is considering cancelling our trips away over the next few weekends so she can taste the next installment. Thank you.

Reena said...

Hi Andrew, Your comments have made my day! Thank you so much for taking the time to write. I'm glad you liked the dish! Keep cooking (and commenting!). Reena

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