Egg Recipe Curry
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Egg Curry (Baida Curry)
PREP TIME: 15 mins COOK TIME: 30 mins TOTAL TIME: 45 mins SERVINGS: 3
5 large eggs boiled
1/4 cup green peas I used frozen peas
1 tablespoon oil I used vegetable oil
1/2 teaspoon cumin seeds
1/4 teaspoon mustard seeds
2 medium red onion finely chopped
3 medium tomatoes pureed
2 green chili finely chopped
1-inch ginger chopped and then crushed
3-4 garlic cloves chopped and then crushed
1/4 teaspoon turmeric powder
1/2 teaspoon Kashmiri red chili powder
1/4 teaspoon garam masala
1.5 teaspoon coriander powder
1 cup water or adjust to how thick or thin you want the curry to be
2 tablespoons chopped cilantro
salt to taste
Heat oil in a pan on medium heat. Once the oil is hot, add cloves and peppercorn.
Saute for few seconds till fragrant and then add cumin seeds and mustard seeds. Wait till cumin seeds sizzle and mustard seeds start popping out.
Add chopped onions now and cook for 2-3 minutes or till they start turning light brown in color.
Add garlic, ginger and green chili and mix. Cook for another 2 minutes or till the raw smell of ginger and garlic goes away.
Add pureed tomatoes and mix. Cover the pan and cook for 5 minutes on medium heat.
Open the pan and add salt, coriander powder, turmeric powder, garam masala powder, and Kashmiri red chili powder. Cover the pan again and cook for another 6-7 minutes.
Once the tomatoes and spices are nicely cooked, add 1 cup of water to the pan. Add less water for a thicker consistency or more for thinner.
Add boiled eggs, green peas and mix. Simmer the curry for 5-6 minutes on medium-low heat.
Add chopped cilantro, cover the pan and simmer for another 2 minutes.
Serve egg curry with any bread of your choice. It also tastes great with rice.
Calories: 227kcal Carbohydrates: 18g Protein: 12g Fat: 12g Saturated Fat: 2g Cholesterol: 272mg Sodium: 225mg Potassium: 541mg
Fiber: 4g Sugar: 8g Vitamin A: 1630IU Vitamin C: 31.9mg Calcium: 76mg Iron: 2.2mg
Punjabi Egg Curry
6 eggs, hard-boiled and peeled
2 tablespoons ghee
1 onion, diced
1 bay leaf
1 Serrano pepper (more if you like it spicy), minced
1-inch knob ginger, minced
3 cloves garlic, minced
2 teaspoons coriander powder
1 teaspoon salt
1 teaspoon cumin powder
1 teaspoon paprika
1 teaspoon garam masala
½ teaspoon turmeric powder
¼ teaspoon red chili powder or cayenne, to taste
4 medium tomatoes, chopped
½ cup of water
Heat ghee in a pan over medium heat and add onion, bay leaf, and Serrano pepper.
When onion browns, add ginger and garlic. Stir-fry for a minute.
Add the spices, stir, then add the tomatoes and simmer for 5-6 minutes.
Add ½ cup water, cover the pan and cook until the tomatoes break down (5-10 minutes).
Add the eggs and stir so they get some color. You can always sprinkle a little turmeric or paprika to add more color to the eggs.
Easy Egg Curry
6 large Pete and Gerry’s Organic Eggs
1 tablespoon butter (or vegetable oil)
1 white onion, minced
4 cloves garlic, minced
1 tablespoon ginger, minced
4 tablespoons curry powder (or 3 tablespoons for a less spicy dish)
1 teaspoon cumin powder
1/2 teaspoon ground black pepper
1 can (14 oz / 400g) tomatoes, diced
1 can (14 oz / 400g) full-fat unsweetened coconut milk
1/2 cup chicken stock (or vegetable stock)
1 tablespoon soy sauce (or tamari sauce for gluten-free)
Salt to taste
Chopped cilantro leaves for garnish (Optional)
Boil the egg
To boil the eggs, heat a pot of water (enough to cover all the eggs, but not including the eggs over high heat until boiling. Turn to low heat. Carefully place the eggs into the pot using a ladle, to prevent the shells from cracking. Boil 6 minutes for runny yolks, 8 minutes for medium soft-boiled, or 10 minutes for hard-boiled eggs.
While cooking the eggs, prepare an ice bath by combining ice and tap water in a big bowl.
Once the eggs are cooked, immediately transfer them to the ice bath to cool for 2 to 3 minutes. If you don’t have ice on hand, simply run cool tap water over the eggs for a couple of minutes until they cool down.
If you plan to serve the curry as soon as the sauce is done, peel the eggs and set them aside. If you’re making the curry ahead and serving it later, store the eggs in the fridge for up to 4 days and peel them when you’re ready to serve.
Cook the curry
Add butter or oil to a 4-quart / 3.78-liter dutch oven (or a medium-sized nonstick skillet and heat over medium heat until hot. Add onions. Cook and stir until soft and lightly golden, 8 minutes or so.
Add the garlic and ginger. Cook and stir for 1 minute to release the fragrance.
Add the curry powder, cumin powder, and ground black pepper. Stir and cook to mix well, 1 minute or so.
Add the canned tomatoes and coconut milk. Stir and cook for another 2 to 3 minutes.
Add the chicken stock or vegetable stock and soy sauce. Bring to a boil. Turn to medium-low heat. Simmer uncovered for 10 minutes, or until the curry thickens enough to coat the back of a spoon. Taste for seasoning and adjust with salt if necessary. Turn off heat and remove the pot from the stove. Add the eggs when you’re ready to serve, especially for the runny yolk / soft boiled eggs, so they stay soft.
Serve hot over steamed rice garnished with cilantro (if desires the main dish).
Packaged curry powder mix in this recipe. The mild Madras curry powder will work well, too.
Serving: 4g | Calories: 425kcal | Carbohydrates: 18.9g | Protein: 14.5g | Fat: 35.4g | Saturated Fat: 25.4g | Cholesterol: 287mg | Sodium: 472mg | Potassium: 788mg | Fiber: 6.4g | Sugar: 8.1g | Calcium: 90mg | Iron: 5.9mg
South Indian style egg curry
Prep Time: 10 minutesCook Time: 30 minutes yield: 5 Servings 1xCategory: MainsCuisine:
5 Hard-Boiled Eggs, peeled
1 tablespoon Coconut Oil
1 teaspoon Mustard seeds
1 Cinnamon (small stick)
3 pods Cardamom
5 Peppercorns (lightly smashed)
2 – 3 Green Chillies (slit lengthwise)
1 teaspoon finely chopped Ginger (or ginger paste)
7 Garlic cloves (smashed and roughly chopped) or garlic paste
2 medium-sized Onions (finely chopped)
3 large Tomatoes (finely chopped)
1/2 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1/2 teaspoon Chili Powder Red
1/4 cup Tamarind Water (See Note 2)
1 cup thin Coconut Milk (See Note 3)
1/2 cup thick Coconut Milk
8 – 10 Curry Leaves
Salt to taste
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.
To hard boil eggs perfectly, add eggs to a pot and fill it with water till it covers the eggs. Bring it to a boil and switch off the flame. Cover and let it sit for 12 minutes. Transfer to a vessel and place in cold water for perfectly hard-boiled eggs.
To make tamarind water, add a small, bite-sized ball of tamarind to warm water and let it sit for 10 minutes. Mash with your hands and use the paste/water in the curry.
Most packaged coconut milk is first pressing or thick coconut milk. To make thin coconut milk from it, add half water and half coconut milk for one cup of thin coconut milk.
Simple Egg Curry
¼ cup neutral oil, such as grapeseed or canola
2 medium yellow onions, chopped
6 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
2 small cinnamon sticks
6 green cardamom pods
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon whole black peppercorns
6 Roma tomatoes, finely chopped
1 teaspoon kosher salt
½ teaspoon garam masala
6 to 8 hard-boiled eggs, peeled
A handful of small, tender fresh cilantro stems
In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric, and peppercorns.
Add the tomatoes, salt, and 1 cup of water. Cook, stirring occasionally until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn’t runny, stir in 1/2 cup water.
Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.