Egg Curry

I bloody love curries of all descriptions and origins but I don’t think I have ever tried an egg curry before and I’m not really sure why. It seems that there are untold versions of this across Indian but I suspect that it’s origins are in the North. Mine I fell has a little more of a Southern bent due to my use of curry leaves.

It’s dead simple to make it, and an excellent choice for vegetarians and meat-eaters alike. Pretty healthy too really - you could mash half of the yolks into the sauce if you like while it is cooking, which will thicken the sauce a little but I prefer to try and keep mine intact. You could always completely remove half of the yolks entirely I suppose if you were feeling super health-conscious... but really that would just be silly wouldn’t it?


Egg Curry
Serves 2

2 tsp rapeseed or groundnut oil
4 eggs, boiled & peeled
1 medium onion, finely chopped
3 medium sized tomatoes, roughly chopped
¾ inch piece ginger, finely chopped
2 garlic cloves, finely chopped
1 tsp red chilli powder
4-5 curry leaves
1 tsp mustard seeds
1½ tsp cumin seeds
½ tsp turmeric powder
3 green chillies, chopped
1½ tsp coriander powder
½ tsp salt
75g frozen peas
2 tbsp coriander leaves, chopped
1 tsp garam masala

Heat  the oil in a fairly large  saucepan or sauté pan and cook the onions over a low to medium heat for about 10 minutes until translucent & soft.  Add  the ginger, chillies & garlic & continue to cook until the onions are golden and starting to turn brown at edges.

Add the mustard & cumin seeds and when they start popping, add  the curry leaves.

Add the salt, chilli powder, turmeric & coriander powder. Then add the chopped tomatoes and fry until they are broken down.

Add about 250ml water, bring to the boil then turn down to a simmer and cook for a minute.

Cut the eggs in half and add them & the peas to the curry. Stir carefully then put a lid on and let cook undisturbed for about 15 minutes.

Add the coriander leaves & garam masala and serve over basmati rice or with flat breads of some sort.