Creamy Egg Curry

Mangy is the official egg curry-maker in our house. He makes the most beautiful Maharastrian-style egg curry that takes hours and hours and hours to prepare. It’s super spicy without being overpowering and best served with warm roti.

However, as it takes forever to prepare, it’s a recipe we reserve for special occasions or for when I behave and ask very nicely. So the next time I’m good (don’t hold your breath), I’ll ask if he’ll whip up his egg curry. Until then, this recipe I made up will do the trick!

You will need:
  • 10 eggs – hard boiled, peeled and either left whole or halved. (I halved them to hide my terrible egg peeling!) – if you’re leaving the eggs whole, slit/score the whites of egg to allow the gravy to penetrate.
  • 1 onion – sliced finely
  • 1 tomato – chopped
  • 1 tablespoon of tomato puree / paste (usually found in the pasta sauce section in your supermarket, or in more
  • 1 tablespoon grated ginger
  • 1 tablespoon grated garlic
  • Asian grocery stores)
  • ½ cup cream
  • 1 teaspoon butter (for richness)
  • 1 tablespoon red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon fennel powder
  • 1 pinch garam masala
  • Salt to taste
  • Black pepper
  • Lemon juice
  • Oil
  • Fresh coriander – chopped
  • 1 cinnamon stick
  • 6 cardamom pods
  • 2 bay leaves
Method:
Heat oil, add cinnamon, cardamom pods and bay leaves. Once fragrant, add onion, cook on low heat until golden and sweet.

If it starts browning too quickly, add some water to bring the heat down. Keep stirring until the onion turns almost jam-like.
Add tomatoes and tomato puree. Stir well, cook until a deep reddish hue. Add red chilli powder, turmeric, coriander and fennel power and garam masala and fry well.

Remove from heat, and stir through cream. Place back on heat, and simmer until sauce thickens. If you like a thinner gravy, add water. Season at this stage with salt and lemon juice, butter, another pinch of garam masala won’t hurt. Stir through chopped coriander.
 
*You can prepare the gravy earlier and store in the fridge or freezer. When you’re ready to serve, heat the gravy, carefully slip in the eggs, stir carefully and enjoy!

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s