Indian Egg Curry Recipes

EGG CURRY

This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves.

Provided by Louella

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 2

Number Of Ingredients 14

Egg Curry image

Steps:

Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 11.7 g, Cholesterol 424 mg, Fat 25.2 g, Fiber 3.4 g, Protein 14.4 g, SaturatedFat 5.5 g, Sodium 463.5 mg, Sugar 5 g

Ingredients

2 tablespoons vegetable oil
1 onion, sliced
1 teaspoon garlic paste
½ teaspoon ginger paste
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon chile powder
¼ teaspoon ground black pepper
¼ cup tomato puree
1 ¼ cups water
1 tablespoon vinegar
salt to taste
4 hard-boiled eggs, halved

A VERY ANGLO-INDIAN EGG CURRY

From Delicious magazine. A good way to use up those hard boiled eggs from Easter, but we like this at other times too.

Provided by Ppaperdoll

Categories Asian

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 16

A Very Anglo-Indian Egg Curry image

Steps:

Cook eggs in boiling water 8 minutes. Drain and cool slightly, then shell and set aside.
Cook potatoes in boiling salted water 6 minutes or until tender but not falling apart. Drain and set aside.
Grind coriander, cumin and cardamom seeds in a pestle and mortar and mixt with the ginger, turmeric and chilli.
Heat a large deep frying pan over medium heat and dry fry spices 1 minute. Add butter and oil, then garlic, onions and celery. Fry 10-12 minutes until they start to brown.
Add potatoes, passata and cream to the pan and gently warm through. Season to taste. Quarter the eggs. Divide the curry between plates, placing eggs on top. Garnish with coriander.

Ingredients

6 medium eggs
400 g potatoes, cut into medium dice
1 teaspoon coriander seed
1 teaspoon cumin seed
3 cardamom pods, seeds of
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon crushed dried chili
15 g butter
1 tablespoon olive oil
3 garlic cloves, chopped
2 medium onions, finely diced
3 celery ribs, finely diced
2 tablespoons passata
284 ml double cream
coriander leaves, to garnish

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In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy and add tamarind water and thin coconut milk.
Stir and bring this to a boil. Simmer till the gravy reduces slightly and becomes thicker. This will take about 5. At this point, add some water if you need to adjust the consistency.
Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.

Indian Egg Curry Recipes

EGG CURRY

This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves.

A VERY ANGLO-INDIAN EGG CURRY

From Delicious magazine. A good way to use up those hard boiled eggs from Easter, but we like this at other times too.

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