Easter Egg Curry

By • March 31, 2016 0 Comments

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Author Notes: Faced with a glut of hard-boiled colored Easter eggs? Make this minimalist Indian egg curry, flavored with cumin and turmeric. The reduced tomato base gives it a smooth, unctuous roundness that will have you crying for more. Although there are as many egg curry recipes as there are regions in India, Bengali egg curries have a unique feature. The eggs are first stir-fried in some hot oil, to give it a blistered skin-like layer. This layer soaks up the spices in the curry like blotting paper and gives a more flavorful egg in a curry. The Minimalist Indian

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Serves 3

  • 6 hard-boiled eggs, peeled
  • 1 and 1/2 cups chopped tomato (ripe and juicy if possible)
  • 1/4 teaspoon whole cumin seeds
  • 1/2 teaspoon cumin powder
  • 1/2 and 1/4 teaspoons turmeric
  • 1/8 teaspoon cayenne pepper/hot paprika (optional)
  • 1 and 1/2 tablespoons oil
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon sugar
  1. Rub the quarter tsp of turmeric and the sugar all over the eggs. This step gives a lovely color and helps in the next step.
  2. Heat oil till very hot. Add the eggs carefully and fry them until they develop blistered spots all over. Splatter alert! Use a splatter-screen. Drain and set aside.
  3. Add the cumin seeds in the oil and fry till brown.
  4. Add the tomatoes. If your tomatoes were juicy, then you probably have enough liquid in the pan for the next step.
  5. Mix in the spice powders and salt. If your tomatoes were not juicy, then first make a slurry with a quarter cup of water before adding the spice powders.
  6. Stir-fry until the liquid is reduced and the oil starts to float to the top. This step is very important for the development of flavor in Indian curries.
  7. Gently add your eggs and fold in. Remove from heat. Serve with any kind of bread (flat or otherwise).

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