How to Prepare a Spicy Egg Curry

A great spicy egg curry is great for an evening meal. This recipe was passed to me by an Indian restaurant that I visited in Birmingham back in the 80s. I see it gets reproduced in online in India very often so it must be worth following.

Serves: 6; preparation time: 15 minutes; Cooking time: 20 minutes

Ingredients:

• 6 Eggs

For roasting the eggs:

• 1 tablespoon vegetable oil
• ¼ teaspoon salt
• ¼ teaspoon turmeric Powder
• ¼ teaspoon chilli Powder

For the curry:

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 2 medium onion (Finely Chopped about 1 cup)
• 1 tablespoon ginger garlic paste
• ½ cup Finely chopped tomatoes
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon red chilli powder
• ½ teaspoon Kashmiri red chilli. (Substitute with paprika if needs be)
• ½ teaspoon turmeric powder
• 1 green chilli chopped (optional)
• ½ teaspoon Garma Masala
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1½ cups water
• salt to taste

Preparation:

1. In a pan cover eggs with cold water. Let it come to a boil.Cook eggs 6-7 minutes. Transfer eggs to cold water. When it is comfortable to handle, peel.
2. Toss peeled boiled eggs in ¼ each of salt, turmeric, and chili powder.
   Heat oil in a pan. When the oil is hot, add eggs to the pan. Toss in medium-hot until you see small brown blisters. Remove and keep aside.
3. To the same pan add 1 tablespoon of oil and butter. When hot enough,  add dry red chili and saute for 30 seconds until smokey in flavour.
4. Add chopped onion, saute for 3-4 minutes. The onion will soften, turn translucent and start to brown.
5. Add ginger-garlic paste. Saute for a minute, stirring in between.
6. When there is no raw smell of ginger garlic, lower heat. Add cumin powder, coriander powder, turmeric, red chilli powder, Kashmiri red chilli powder. Saute for 30 seconds, until aromatic. Sprinkle a little water to prevent it burning in the pan.
7. Add chopped tomatoes. Cook until tomato is soft and mushy.
8. Add chopped green chilli and crushed Kasuri methi. Mix well.
9. When you see oil separating from the mixture, it is time to add water.
   Season with salt, add garam masala and fried eggs to the pan.
10. Mix everything and cook for another 2-3 minutes.
    Garnish with fresh coriander leaves.