Egg Curry Recipe
- cook TIME 20 mins
- prep TIME 15 mins
- total TIME 35 mins
Ingredients (19)
- 8 eggs boiled
- 4 oz onion
- 1 tsp ginger grated
- 1 tbsp cilantro chopped
- 1 tsp red pepper flake
- 2 tsp garlic minced
- 1/2 tsp coriander powder
- 1 tsp ground black pepper
- 1/2 tsp turmeric
- 1 cup olive oil divided, *
- 1/4 tsp salt
- 1/2 tsp cumin powder
- 3/4 cup homemade tomato sauce
- 1 tbsp red curry paste
- 1/3 cup coconut milk
- 1/2 tsp garam masala
- 1 tsp paprika
- 1 cup basmati rice uncooked, yields 3 cups cooked
- 1/2 cup unsalted chicken broth
INSTRUCTIONS
Peel the boiled eggs.
Heat 3/4 cup of olive oil in a saucepan over medium heat. Deep-fry the boiled eggs for 8 minutes until the eggs are golden brown on all sides with a crispy outer layer. Remove from heat, drain oil, and set aside.

Make the curry: In another pan, over medium-high heat, add 2 tablespoons of olive oil, 4 oz onion, 2 tsp minced garlic, and 1 tsp grated ginger. Stir around.

Continue to add 1 tbsp curry paste, 1 tsp ground black pepper, 1/2 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1 tsp paprika, and 1/2 tsp turmeric to the pan. Stir.

Pour 3/4 cup homemade tomato sauce and 1/2 cup unsalted chicken broth into the curry mixture, whisk and let simmer.

Transfer the fried eggs to the pan, sprinkle 1/4 tsp salt and pour 1/3 cup coconut milk into the curry mixture. Reduce the heat to medium and let simmer for a minute.

Garnish with chopped cilantro and red pepper flakes. Turn off the heat.

Serve egg curry with hot steamed long-grain rice.
