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 *
- 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 ¾ 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.
Only part of this ingredient will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed is 3 tablespoons of olive oil.