Egg Curry

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Cayenne chilli, red powder
  • 1 Chilli, green
  • 3 Chillies, dried red
  • 2 tsp Coriander, ground
  • 4 Garlic cloves
  • 1 tsp Ginger
  • 1/2 Onion, medium
  • 5 Tomatoes, medium
  • 1 Wet tamarind

• Refrigerated

  • 8 Eggs

• Condiments

  • 1 Tamarind paste

• Baking & Spices

  • 1/2 tsp Mustard seeds
  • 1 Salt
  • 1 tsp Sugar
  • 1 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Frozen

  • 8 Curry, leaves

• Liquids

  • 1 cup Water

Found on coffeeandcrumpets.com

Description

Ingredients

• 8-10 eggs, boiled, peeled and slit down one side
• 5 medium tomatoes, roughly chopped
• ½ medium onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 teaspoon ginger, minced
• 1 green chilli, optional
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander
• 1 teaspoon turmeric
• ¼ teaspoon red cayenne chilli powder
• 3 tablespoons oil, neutral flavoured
• ½ teaspoon mustard seeds
• 3 dried red chillies
• 8-10 curry leaves
• Wet tamarind, golf ball size or
• Tamarind paste, 1 or 2 teaspoons
• 1 cup warm water
• 1 teaspoon sugar, optional
• salt, to taste

Directions

• In a sauté pan or large skillet, heat a drop of oil on medium heat.
• Add the onions and lightly brown them.
• As they start getting a little colour, add the tomatoes, green chilli if using, and the garlic cloves.
• Toss them with the onions for about two or three minutes.
• Pull of the heat and allow to cool down a bit.
• In a food processor bowl, add the warm onion-tomato mixture, keep aside.
• If using the wet tamarind, soak in the 1 cup of warm water and strain to get the tamarind water.
• If using tamarind paste, dissolve into the 1 cup water.
• Start with 1 teaspoon depending on how strong your paste is, they can differ from brand to brand. If you would like the curry more tangy, you can add another teaspoon near the end.
• Keep the tamarind water aside until needed.
• In the same skillet, add the 3 tablespoons of oil and heat on medium high.
• Add the mustard seeds and the dried red chillies.
• Once you can smell the mustard seeds and they are beginning to pop, add the curry leaves, being careful since they will splutter, keep a lid handy to cover.
• Once the spluttering subsides, carefully add the puréed mixture and the ginger.
• This may spit too so be careful.
• Cook the masala for about 5 minutes or so.
• Add the tamarind water and bring up to a simmer.
• Add salt to taste.
• Add the boiled eggs.
• The slits down the side of the eggs allow the curry to seep into the eggs a bit and flavour the eggs too from the inside.
• Simmer the curry to the consistency you like.
• Add the optional teaspoon of sugar.
• Its not necessary, but it does help the tang of the tamarind.
• If you find it too sour, the sugar will tame the sourness and add a pleasant sweetness.
• Add more if you need it, check for salt and tangy-ness.
• You want a nice balance between salty, sweet and tangy.
• I keep the curry at a medium consistency, not too runny and not too thick.
• The tangy sauce is better slightly runny so it can absorb into the rice.
• Best served with white rice.

Nutrition