Recipe for Curried Eggs / Indian style Egg Curry
The first time I made this egg curry recipe, the husband absolutely loved it. He licked his fingers clean, as well as the bowl. I wonder why I don’t make it more often. This Sunday he was leaving for London for two weeks and I wanted to go for a potluck party. Going alone to meet new people doesn’t seem a very exciting thing to do, but I had to do something with my Sunday afternoon. I had to make something quick and easy, as well as well liked by most. Egg curry is what came to my mind, can be eaten by most vegetarians and meat eaters too.
Recipe for Indian Egg Curry
Serves 6-8 people
Indian Egg Curry / Curried Eggs
- 2 tbsps ghee
spices + coconut
- 8 chillies dried Kashmiri red (more colour, less spice)
- pepper corns Few
- 1 cinnamon long stick
- 3 - 4 cloves
- 2 cardamoms green
- 5 - 6 cloves garlic fat
- 1/2 ginger " piece - sliced thin
- 2 bay leaves
- 1 tsp cumin seeds
- 1 cup coconut coconut sliced pieces or use frozen grated
- 3 onions medium - sliced
- 2 tomatoes medium -sliced
- 8 eggs hard boiled , halved
- to taste Salt
- 100 ml coconut milk
- To prepare Indian style Egg Curry, start by heating 2 tbsp ghee in a large wok.
- Once the ghee is warm, keep the flame on low and saute all the spices along with coconut slices (if you dont have fresh sliced coconut, use frozen unsweetened grated coconut.
- After 30 seconds, add the sliced onions, tomatoes and coconut. Sprinkle some salt. Saute on a low flame for 8-10 minutes, until onions and tomatoes are well cooked. Remove it onto a plate and cool thoroughly.
- In a blender / mixer, take the cooled ingredients and grind to an extremely fine paste, adding upto one cup of water.
- Take the remaining 2 tbsp of ghee in the wok, add the ground paste, remaining salt, halved eggs and simmer for 3-4 minutes. Stir in the coconut milk.
- Tear fresh basil leaves and garnish the curry. Serve hot with steamed rice.