Spicy Egg Curry Recipe
Hard-boiled eggs in a spiced gravy
Ingredients
- 5 medium/large eggs
- 1 medium white onion
- 2 cloves
- 2 green chillies
- 2 tsp ginger & garlic paste *or finely chopped
- 2 tbsp sunflower/vegetable oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 8 oz tomato puree/sauce or 2 medium/large fresh chopped tomatoes
- 2 tsp turmeric powder
- 1½ tsp red chilly powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- *salt to taste
- 1½ cups of water
- 1 tbsp fresh cilantro *optional
Instructions
- Place the eggs in a saucepan and fill with water until the eggs are almost covered.
- Place the saucepan with the eggs on the stove and bring to a boil on high heat.
- Set a timer for 15 minutes and let the eggs cook.
- In the mean time, finely chop the onions and tomatoes (if you're not using tinned) Also finely mince the ginger and garlic should you decide to use fresh ingredients. Slit the green chillies down the middle.
- Once the timer goes off, remove the eggs from the hot water and transfer to a bowl with cold water. Drain the rest of the water in the saucepan.
- Let the eggs cool for 10 minutes and then remove the shells. You can do this by lightly tapping the egg on the kitchen counter or rolling it under your palm to crack the shells.
- Once the egg shells are removed, rinse the eggs to get rid of any shell pieces and set aside.
- Heat up the oil in a shallow saucepan on medium/high heat.
- Add the green chillies, cumin and mustard seeds and wait until you hear the seeds popping.
- Then add in the chopped onions and sauté until lightly browned. This will take around 3-5 minutes.
- Add in the ginger and garlic mixture once the onions are lightly browned and fry for an additional minute.
- Pour in the tomato sauce (or chopped tomatoes) and stir for 2 minutes.
- Spoon in the turmeric, red chilly, coriander and cumin powder and add salt to taste.
- Fry off the spices and sauté for about 2 minutes.
- Pour in the water and gently stir to make sure the curry paste incorporates well.
- Lower the heat and place a lid over the pan. Simmer for around 3-5 minutes or until the gravy thickens.
- While the gravy is cooking, slice each boiled egg into halves. (No need to season them as they will take on the flavor of the curry)
- Once the gravy has thickened slightly, you can add in the egg halves and carefully stir to make sure they mix in with the curry but maintain their shape.
- You may add a little water if you want a more runny consistency.
- If you have some cilantro, feel free to use as a garnish.
- Serve with roti, white rice or flatbread and enjoy!