Egg Curry

This recipe was automatically translated from Romanian. View original here
Egg Curry

Another recipe from Indian cuisine that won me over from the first, of course I adapted it to what I usually have on the spice shelf and what I found in stores. Do not be afraid of the combination and the number of ingredients, everything combines perfectly.

Ingredients

Boiled eggs
5 pieces
White onion
1 piece
Garlic cloves
4 pieces
Chilli pepper
0.5 pieces
mine was green, and not hot at all - it's optional anyway
Tomatoes
2 pieces
I used 100g canned tomatoes
Fresh shredded ginger
1 tsp
or 0.5 teaspoon of ginger powder
Coconut milk
200 g
1 cup - you can replace it with heavy cream
Mustard seeds
1 tsp
ideally it should be black mustard - but I put yellow mustard seeds
Sweet paprika
1 tsp
Curcuma/turmeric
0.25 tsp
Curry powder
1 tsp
Vegetable oil
4 tbsp
Fresh parsley
2 tbsp
it's perfect if you have curry leaves here or chopped green coriander - I replace them with parsley

Step by step

1

Boil hard-boiled eggs, cool them with cold water, clean.

2

It is very important to prepare all the ingredients in time - the preparation process is fast and does not burn anything in the pan.

So - chop the onion, grind the garlic, grate the ginger, chop the pepper (clean the seeds if you don't want the food to be too hot).

3

On a plate, measure the spices - mustard, turmeric, paprika and curry.

4

Finely chop the tomatoes, this is not the case if you have them canned.

Coconut milk can be found in any supermarket in the Asian products district - it is about 8-10 lei a jar and use half of it in the recipe. The rest can be frozen for another meal.

Make sure that a kind of coconut cream is added on top - and the liquid less often at the bottom - mix a little so that the milk is more uniform in composition.

5

And now we start cooking effectively:

- Put the oil and mustard seeds in a pan, cover with a lid - the mustard seeds will jump hard when the oil is heated.

6

As soon as the sautéed mustard has stopped, lower the heat under the pan, add the onion and pepper - leave for a while until it glazes / browns slightly (in about 20 seconds).

7

Add the ginger, garlic, paprika and turmeric, let it cook for about 30 seconds, stir periodically.

8

Then follow the chopped tomatoes and curry powder, mix and simmer for 5 minutes.

9

Add the coconut milk, let it boil for another 3-4 minutes, season with salt.

10

In the sauce prepared above add eggs cut in half, be sure to cover them well with sauce.

Let it boil for another 5 minutes, add the chopped greens, cover with a lid and turn off the heat.

Let it soak for about 10 minutes.

11

You can serve them as a hot appetizer in a larger plate.

12

Or individually, as a food in addition to your favorite vegetable garnish.

Good appetite!

Quantity: 1 kg (2-3 servings)
Prep time: 15 min
Difficulty: intermediate
Ready in: 30 min
Publish date:

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