EGG CURRY
This egg curry is the perfect can’t figure out what to make for dinner weekday meal. These soft eggs smothered in a rich, jammy onion-tomato sauce come together quickly and easily. Serve over white rice or with naan/roti.
Servings: 4 Total Active Time: 1 hour
1. Heat oil on medium flame in a wide heavy-bottomed pan/pot. Add cloves, cardamom, cinnamon, bay leaves, and star anise. Cook until small bubbles form around the ingredients.
2. Finely dice onions and add. Cook for 3 minutes until they slightly soften (they should not brown). Add diced tomato. Cook for ~20 minutes until the sauce becomes thick and jammy.
3. Add ghee, chili powder, turmeric, and green chilis split lengthwise. Crush ginger and garlic into a paste or finely mince. Start with 1 tsp of salt - adjust to taste. Let this cook for another 20 minutes, stirring occasionally, until dark and paste-like. Add water if it gets too dry.
4. Let this cook for another 20 minutes, stirring occasionally, until dark and paste-like. Add water if it gets too dry.
5. Add 1 1/2 cups of water and coconut milk. Simmer until the sauce has reduced by half. Taste and adjust for salt.
6. Cooking the eggs: Gently drop eggs into boiling water. Cook for 9 minutes and remove. Let cool, peel, and slice in half lengthwise.
7. Nestle eggs cut side down into the sauce. They should be making contact with the pan. Cook for 2-3 minutes on a medium-high flame. Take off heat and serve.
Egg Curry
Ingredients
- 2 star anise
- 3 cardamom pods
- 1 cinnamon stick
- 4 cloves
- 3 Indian bay leaves
- 1 large red onions
- 1 medium tomato
- 1 1/2 teaspoons chilli powder
- 1/2 teaspoon turmeric
- 4 garlic cloves
- 1 inch peeled ginger
- 3 Thai chillies
- 1 tablespoon ghee
- 3 tablespoons coconut milk
- 6 eggs
- 2 tablespoons oil
- salt to taste
Instructions
- Heat oil on medium flame in a wide heavy-bottomed pan/pot. Add cloves, cardamom, cinnamon, bay leaves, and star anise. Cook until small bubbles form around the ingredients.
- Finely dice onions and add. Cook for 3 minutes until they slightly soften (they should not brown). Add diced tomato. Cook for ~20 minutes until the sauce becomes thick and jammy.
- Add ghee, chili powder, turmeric, and green chilis split lengthwise. Crush ginger and garlic into a paste or finely mince. Start with 1 tsp of salt - adjust to taste.
- Let this cook for another 20 minutes, stirring occasionally, until dark and paste-like. Add water if it gets too dry.
- Add 1 1/2 cups of water and coconut milk. Simmer until the sauce has reduced by half. Taste and adjust for salt.
- Cooking the eggs: Gently drop eggs into boiling water. Cook for 9 minutes and remove. Let cool, peel, and slice in half lengthwise.
- Nestle eggs cut side down into the sauce. They should be making contact with the pan. Cook for 2-3 minutes on a medium-high flame. Take off heat and serve.