Egg Curry

    This is a dish quite commonly eaten in most non-veg eating Indian’s house. However, it has not yet gained
    commercial status. It is a truly delicious dish and very easy to prepare.

    Serves 6:
    Preparation Time: 30 minutes

  • Egg – 10
  • Tomato Puree – 200 gm
  • Onion – 2 large cut into halves.
  • desiccated Coconut – 100 gm
  • Ginger, large pieces – 1 small piece (25 gm)
  • Garlic whole – 5 pods
  • Green Chillie – 1 or to taste.
  • Cumin Seeds, whole – 1 teaspoon
  • Red Chillie Powder – 1 teaspoon
  • Turmeric Powder – 1 teaspoon
  • Coriander Powder – 1 teaspoon
  • Salt – 2 teaspoon
  • Oil – 50 ml
  • Water – 500 ml
  • Coriander, freshly chopped – 1 small bunch.

  • Boil egg hard, remove shell and cut them into round circles.

  • In a blender, add onion, desiccated coconut, ginger, garlic, green chilli and a 3-4 tablespoon of water. Grind into a
    thick paste.

  • Heat oil in a pan. Add cumin seeds to it and fry for 3-4 seconds. Add the thick paste into the pan and stir continuously
    to avoid sticking to the pan.

  • When the mixture turns golden brown, add red chilli powder, turmeric powder, coriander powder, salt and mix well.
    Add tomato puree and stir.

  • Keep stirring the mixture until it reduces to half its original quantity. The mixture should now resemble a semi solid

  • Add water at this stage to make a gravy. Allow gravy to boil for 5-10 minutes. Then add the egg pieces and mix
    gently, ensuring the egg pieces do not break.

  • Garnish with freshly chopped coriander and serve hot with roti or rice.

    Use whole boiled egg instead of cutting them in round circles. Fry the eggs in oil first, browning all sides. Repeat
    same method as above. Add fried boiled eggs after the gravy is ready.

    When warming up left over egg curry, take extra precaution not to over heat in microwave. This will result in the egg
    bursting. Warm the entire egg curry in a pan if possible!