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Egg Curry Recipe

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by Dhanya Nair (subscribe)
I'm a freelance writer living in Hampshire. I write because there is so much to say. Please visit my blog: to know more about me
Published November 8th 2012
Dark evenings, numb fingers, chilly bitter winds and perpetually feeling nippy, winters can leave you feeling a tad bit blue. And the best way to beat wintry blues is to dig in some hot, comfortable curry. Whilst shop brought curries are easily available; the best ones are homemade and customised. We bring you this cosy recipe that's an ideal winter warmer, the generous dash of spices will give you a tantalizing kick and give you wonderful warmth. Here's our quick and easy recipe:

Boil 4-5 eggs. Cool them down and take out the shells.

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Boiled and de-shelled eggs

Roughly cut a medium onion and two pods of garlic.

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Roughly cut onions and garlic

Heat two tablespoons of vegetable oil and add half a teaspoon of cumin seeds.

When the seeds splutter, add the onions and garlic and sauté them till they are golden brown.

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Spice Mixture

Chop one medium tomato and 2-3 small green chilies.

Add this to the above mixture, cook in low flame till them tomatoes are soft. Add a splash of water if the mixture becomes dry.

Add some salt, two tea spoons of powdered black pepper, half a teaspoon of red chili powder, a teaspoon a turmeric powder and a teaspoon of Garam Masala (easily available in any Indian shop for a pound).

Add 1 ½ cup of water and let it simmer for 10 minutes.

Meanwhile, cut each egg in half and drop it gently to the gravy. Stir gently.

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Eggs Stirred in

Cook for another 5 minutes and garnish with chopped coriander.

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All done!

This recipe serves four and will cost you approximately £6.99.

Preparation & Cooking time: 45 minutes.
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When: Dinner
Where: At home
Your Comment
by preet (score: 0|3) 3609 days ago
Looks Yummy!
by Shubhit (score: 2|155) 3605 days ago
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