A aromatic, tangy and barely creamy curry. I take advantage of 6 eggs for 4 folks, so everybody will get three halves every, however you possibly can add extra when you like.
It solely takes half-hour, from begin to end (together with boiling the eggs).
These creamy egg yolks go completely with the tangy curry. This dish is completely EXPLODING with flavour, with the six seasonings going into that wealthy, fragrant sauce. It’s tremendous fast and straightforward to make and provides the right steadiness of warmth, tanginess, and a wealthy depth of flavour.
Nevertheless you select to take pleasure in this curry, with rice, flatbreads, or chapati, this dish is extremely hearty and satisfying.
Methods to make it:
***Full recipe with detailed steps within the recipe card on the finish of this publish***
- First, boil the eggs for six – 8 minutes till you get your required yolk firmness, then take away from the pan and place in a bowl of icy water to chill.
- In the meantime, prepare dinner the onions with all of the seasonings and tomato puree till the onion has softened.
- Then, add within the remaining components, stir collectively and produce to a simmer, stirring sometimes till diminished barely.
- In the meantime, take away the eggs from the water, peel them and slice them into halves. Add the eggs to the curry and permit them to warmth by.
- Serve on a mattress of rice, topped with freshly chopped coriander (cilantro), dried chilli flakes and nigella seeds.
Professional Tip
Roll the hard-boiled eggs on the work floor to crack the shell throughout, this can assist with peeling the egg.
We often go along with rooster curry or beef curry at house, however this egg curry is a good way to vary issues up when you fancy one thing a bit bit completely different!
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🍽️ What to serve it with
That is such a crave-able and warming dinner!
🍲 Extra incredible curries that aren’t rooster or beef!
? Regularly Requested Questions
There are a few methods you can also make or partially prep this egg curry forward of time. The primary is by boiling and peeling the eggs forward of time and storing them within the fridge in an hermetic container for as much as a day.
The second is by making the entire curry right through, and storing in an air tight container within the fridge. If you find yourself able to eat, reheat on the range, stirring typically, till piping scorching all through.
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Place the eggs in a pan of chilly water. Convey to the boil, then simmer for six–8 minutes (6 for a smooth yolk, 8 for a agency yolk). As soon as cooked, take away from the pan and place in a bowl of chilly water with ice to chill.
6 medium eggs
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Whereas the eggs are cooking, begin on the curry sauce. Warmth the oil (or ghee) in a big frying pan (skillet) over a medium warmth.
2 tablespoons oil or ghee
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Add the onion, chillies, garlic, ginger, garam masala, cumin, turmeric, floor coriander, cinnamon, salt and tomato purée. Fry for 3 minutes, stirring typically, till the onion begins to melt.
1 massive onion, 1 pink chilli, 1 inexperienced chilli, 2 garlic cloves, 2 teaspoons minced ginger, 1 teaspoon garam masala, 1 teaspoon floor cumin, 1 teaspoon floor turmeric, 2 teaspoons floor coriander, 1/2 teaspoon floor cinnamon, 11/2 teaspoons salt, 1 tablespoon tomato purée
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Add the pink and inexperienced peppers, canned tomatoes and coconut cream. Stir collectively, deliver to the boil, then simmer for five–6 minutes, stirring sometimes, till diminished barely.
1 inexperienced bell pepper, 1 pink bell pepper, 1 x 400g (14 oz) can finely chopped tomatoes, 200 ml (3/4 cup + 1 tablespoon) coconut cream
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In the meantime, take away the eggs from the bowl of water. Peel off the shells and slice the eggs in half. Add the eggs to the curry and permit them to warmth by for an additional 3–4 minutes.
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Flip off the warmth and divide between bowls with rice. Prime with contemporary coriander, chilli flakes and nigella seeds, then serve.
boiled rice, chopped contemporary coriander, nigella seeds, chilli (pink pepper) flakes
The dietary data is per serving (this recipe serves 4) not together with serving solutions.
Energy: 373kcal | Carbohydrates: 14g | Protein: 12g | Fats: 32g | Saturated Fats: 22g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Trans Fats: 0.03g | Ldl cholesterol: 265mg | Sodium: 3370mg | Potassium: 520mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1577IU | Vitamin C: 85mg | Calcium: 70mg | Iron: 3mg
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
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