K’s day off.. I love cooking more than usual when he is home. He fancied a hot egg masala for lunch.
Adding flavour to boiled egg curry is always a difficult task. If you just add whole boiled eggs, they will obviously not grab any of the flavours from the curry. Even slit boiled eggs do not absorb flavours from the curry. Hence I tossed the eggs in some red chilli powder & turmeric along with fragrant curry leaves.. The aroma that filled the kitchen was absolutely lovely.
I made some curry out of freshly ground onions, tomatoes, ginger, garlic along with some fresh coriander leaves. Added some spice powders & topped it off with some coconut milk for curry. It reminded me of the egg curry’s you get back in India in small restaurants.
We finished off every bit from the plate… what a satisfied lunch for a lazy day indoors.. 🙂
Ingredients: (Serves 3) Preparation Time: 40 mins
Eggs – 7-8,
For the fresh paste:
Onions – 1 large, roughly chopped
Tomatoes – 3, medium-sized, chopped
Garlic – 4 medium-sized cloves
Ginger – 1 inch piece
Coriander leaves – 4 sprigs
Red chilli powder – 1/4 + 1/2 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/4 tsp
Cumin seeds – 1/2 tsp
Turmeric powder – 2 pinches
Coconut Milk – 100 ml thick milk. I used 2 tbsp of coconut milk powder dissolved in just enough water to keep it thick. Use water at room temperature.
Garam Masala powder – 1/2+1/2
Black pepper – 1/4 tsp, freshly ground
Curry leaves – 7-8 leaves, roughly torn
Cooking oil – 1.5 tbsp + 1/2 tbsp
Salt to taste
Add all the ingredients mentioned for the fresh paste, except the tomatoes into a blender & grind it. Once the ingredients have turned into pulp, add the tomatoes little by little & make a smooth paste. Keep this aside.
Bring about 1.5 litres of water to a boil & boil the eggs with a pinch of salt.
Meanwhile while the eggs are boiling, in a deep bottom pan, heat up 1.5 tbsp of oil. Add the freshly ground paste once the oil heats up. Turn heat to low once the paste begins to boil. Let the paste cook in low heat for 10 minutes. Now add a pinch of turmeric, 1/2 tsp red chilli powder,cumin powder & coriander powder, 1/2 tsp garam masala powder & salt to taste. Mix well. Our intention is to let all the water content evaporate till a thick cooked paste is left & the oil separates out when we achieve this. Keep turning the paste around every couple of minutes.
The eggs would have boiled by now. Take them off heat & keep them aside.
Once the paste is reduced to half its initial quantity, increase the heat up slightly & keep turning the paste around till it again reduces to half its quantity. This is when almost all the water has evaporated & the oil begins to separate. Add 1/2 tsp of garam masala, mix well. Add the coconut milk. Mix well. Add about 300 ml of water. Check for the seasoning & adjust accordingly.
Meanwhile, de-shell the eggs & slit each egg into two.
Once the curry comes to a boil, simmer. Adjust the consistency of the curry by adding some more water if you wish to. Heat a fry pan, add 1/2 tbsp oil & once hot, add the cumin seeds, let it sizzle. Next add curry leaves, add a pinch of turmeric powder & red chilli powder. Throw in the slit eggs & mix well. Add a pinch of salt.
Let the eggs fry for a minute or two. Turn the heat off & transfer the eggs into the bubbling curry. Turn the heat off.
Serve hot along with some Indian breads.
If you like this recipe, then you may also like – Masaledar Ande/Eggs tossed in a hot & spicy onion sauce…, Muttai Kolumbu/ Egg curry with a Tamil Nadu influenced twist, Milky Egg curry with capsicum garnishing etc.
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