How To Make Egg Curry

Step 1:

Here’s what you’re going to need: Ten to twelve hardboiled eggs. Four tablespoons oil. Two bay leaves. Six cloves. one inch cinnamon stick. One teaspoon cumin seeds. One teaspoon fennel seeds. Two medium onions finely chopped, 1/2 teaspoon of tumeric, red chili powder (to taste), two teaspoons coriander powder, two teaspoons chicken masala (it can be bought at any Indian grocery store), one cup tomato puree, two teaspoons sugar, salt (to taste), two 13.5 ounce coconut milk cans, cilantro for garnishing finely chopped.

We have our non-stick pan going on medium heat right now and we’re going to add our oil in first. You want to make sure that the oil is hot before you add the rest of the ingredients in there. We also actually have started boiling the eggs. They need to be hard-boiled, so we’ve got that going while we get the gravy pot ready.

Our oil is hot, so we’re going to go ahead and add our whole spices in. That’s the cinnamon, cloves and bay leaves. Just let them sputter around for a few seconds. We can add in our fennel seeds and also cumin seeds. We’re going to wait for them to get a little golden brown and you should be able to get the aroma of the cumin and the fennel.

I think it’s ready, for the onions. Give it a nice mix and you’re going to wait for the onions to get golden brown before we start our next step. The onions are looking nice and brown. We can add in our masala and spices now. This is the tumeric. This is red chili powder, optional. This is the chicken masala which is from the Indian store. Chicken masala doesn’t mean it’s non-vegetarian. For those of you who are vegetarians but still eat eggs, this is perfectly vegetarian masala and it’s okay to use it. This is coriander powder. Let it sauté for a minute.

Then you’re ready to add in our tomato puree and our sugar and salt.All right. I think it’s ready. Let’s go ahead and put in our tomato puree. And our salt. A little bit, check it later. And our sugar. At this point, we’re going to let it cook for five minutes so the tomato gets cooked. We don’t want the raw tomato taste. It’s been about five minutes now and the tomatoes have reduced quite a bit. It’s a nice gravy now.

At this point, we can go ahead and put in our coconut milk. You can use the canned coconut milk, or if you have the powder that also works out very well. Also, you can get the light variety of coconut milk, so if you prefer that – fantastic. At this point now, we’re going to just let it come to a boil. We’re going to go ahead and peel our hard boiled eggs and put them in and garnish with cilantro and it’s ready to go. Looks like the egg curry is boiling now, so we can go ahead and switch off our stove. Give it a quick stir.

We do want to mention a couple of things. One is, if you want thicker gravy, then you’ll have to boil it a little longer. Also, using the coconut powder is a little better. That way, you can put in as much water as you need, or as little water as you need. That was one thing. The other thing is we have actually doubled the quantities. The quantities, yes. So this will be perfect for about 10 – 12 people. Make it for a party. Just half the amount, that’s the recipe we have on our website. It’s perfect for a family. We’re ready to serve. Our curry is ready.

Very important fine point, you should always put in the eggs just before serving. So you can heat up the curry and the eggs get heated up separately. The egg yolks don’t fall out of your eggs while it’s heating. You can either put in the egg whole. Or, this is what I like to do, (cuts eggs in half) it makes the presentation a lot prettier. I want to just garnish with a little bit of cilantro. It looks awesome. There you go and it’s ready to go.

Join us again at Show Me the Curry.com. Adding a pinch of spice to your life.